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1
In small bowl combine yeast with 1/4 cup warm water (105 to 115 degrees) and stir to dissolve.
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2
In a medium bowl combine whole wheat flour, bread flour, bran and salt.
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3
Add yeast mixture and 2 cups cool water (75 to 78 degrees) to dry ingredients; mix by hand to make a granular mass.
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4
Knead about 2 minutes; dough should be very loose and sticky.
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5
If necessary add 1 to 2 tablespoons cool water.
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6
Oil a large mixing bowl and a sheet of plastic wrap; set aside.
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7
Transfer dough to a very lightly floured work surface and knead until somewhat cohesive, 3 to 4 minutes, using as little flour as possible and using a scraper to lift and turn dough.
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8
Return dough to bowl and place oiled plastic wrap over surface.
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9
Allow to rest for 20 minutes.
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10
Return dough to work surface and knead again 6 to 7 minutes; dough should be soft and loose.
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11
Return to oiled bowl and cover again with oiled plastic wrap.
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12
Allow to rise at room temperature for one hour.
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13
Knead dough while still in bowl, gently deflating it with your fingertips.
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14
Fold in thirds like a letter, then bring ends in and turn over so seam is underneath.
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15
Let rise again for one hour.
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16
Repeat folding and turning process, and let rise again until doubled in volume, about 1 to 1 1/2 hours.
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17
When dough is fully risen, an indentation made by poking your finger deep into the dough will not spring back.
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18
Sprinkle a large baking peel generously with cornmeal, or line a sheet pan with parchment paper.
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19
Divide dough into two equal pieces, shaping each into a tight boule (slightly flattened ball).
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20
Place loaves on peel or pan, leaving about 4 inches between them to allow for rising.
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21
Cover with oiled plastic wrap and allow to rise again until nearly doubled in size, about 1 1/2 hours.
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22
If loaves begin to grow together, put in oven before they touch.
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23
Thirty minutes before baking, heat oven to 450 degrees.
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24
Place small cast-iron skillet on floor of a gas oven or lowest rack of an electric oven.
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25
Place oven rack two rungs above pan.
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26
If using a baking stone, place it on the rack.
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27
Fill a plastic spray bottle with water.
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28
Score a tic-tac-toe pattern with a sharp knife or razor blade on top of each loaf.
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29
Slide loaves into oven.
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30
Mist loaves 6 to 8 times, pour 1 cup hot water into skillet and quickly close oven door.
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31
After 1 minute, mist with water again, and close oven door.
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32
Bake 15 minutes, then reduce oven temperature to 375 degrees.
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33
Continue to bake until loaves are golden brown and sound hollow when tapped on bottom, another 13 to 18 minutes.
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34
Place on a rack to cool.
