Deborah's Whole Wheat Italian Bread

To start the preferment, mix together the flour, water, and yeast in a small bowl and cover with plastic wrap. Leave out at room temperature for at least 4 hours and as long as 16 hours. Best if mixed the night before and left out. To make the dough, mix together the preferment, water, olive oil, yeast, salt, sugar, and dry milk in a bowl with 2 more cups of WW flour. Mix thoroughly. Add seeds. Mix or knead in the rest of the flour a half a cup as a time until you have a slack dough but one that is a little sticky. Total mixing time should be in the ballpark of 10 to 15 minutes. Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature until at least 2 times in size, approximately 2 hours. Punch the dough down and let it rise again for half an hour. Remove the dough from the bowl and divide it in half. Shape half the dough into a ball or log, cover with a damp towel, and allow it to relax for another 20 minutes. Put the 2nd half of the dough in the oiled bowl in the fridge Meanwhile, preheat the oven and baking stone, to 425F . Shape the dough into its final shape. Roll the dough on surface covered with oat flakes and rice flour. Place on cooky sheet covered w/ a sheet of parchment paper. Slash loaf. Cover again and allow to rise for another hour until doubled in bulk. Slide loaf off baking sheet onto the baking stone by pulling the parchment paper. Form 2nd loaf so it is ready to put in the oven when the first is done. Right before placing the loaves in the oven brush or spray them lightly with water. Place them into the oven and bake for 30 -35 minutes. Remove from the oven and allow to cool for at least a half an hour before serving.