Whole Wheat Bread from Starter

Combine the starter, water, 1 cup of whole wheat, 1 cup of bread flour, dough conditioner if using, sugar, and oil. Knead in the remaining whole wheat flour a little at a time and knead until incorporated.

Let the dough rest, covered, for 30 minutes to 1 hour.

Knead in the salt and the remaining bread flour. Knead until it forms an elastic ball, either in the mixer or by hand. The dough is expected to be slightly tacky, but add a dusting of flour if needed.

Put the dough in a lightly oiled container and let rise until doubled.

Pull the dough out onto a lightly floured surface. Flatten it out, then roll it up and shape it into a log. If it is too springy or tears, let it rest 15 minutes and try again. Put it into the oiled pan.

Spritz with water, cover with a tea towel, and let it rise until it's crowned 1" over the rim of the pan, about 1-2 hours.

Towards the end of the rising time, preheat the oven to 350°F.

Optional: Spritz the loaf with water and gently press oats into the top.

Bake the bread for 35 to 45 minutes, or until the loaf is brown and a digital thermometer inserted into the center registers 190°-200°F.

Remove the bread from the oven and turn it out onto a rack to cool.