1 Tbsp. vegan protein powder (completely optional)
¾ cup plus 2 Tbsp. lukewarm water
2 Tbsp. extra virgin olive oil, plus a little more for brushing the tops of the loaves.
Instructions
For the pre-ferment: In a small bowl, stir together 1 cup plus 1 Tbsp. cool water with 1 cup white whole wheat flour and a pinch of baking yeast. Cover bowl with plastic wrap, let sit at room temperature overnight (or all day).
For the dough, combine starter with all remaining ingredients. I use a stand mixer with a paddle attachment to combine the dough. Once or twice I may have to stop the machine (and unplug it for extra caution), remove the dough from the paddle, and hand-combine a little with the rest of the ingredients. I then let the machine mix it the rest of the way. Once it's all combined, I switch to the dough hook and blend it for about 6 minutes. The dough is very wet and never comes into a ball like regular bread dough.
Grease a large bowl with olive oil, place dough in bowl and cover with plastic wrap. Allow to rise until doubled in size, about 1½ hours.
Gently deflate the dough.
I let it rise a second time for about an hour, but this is optional.
Gently deflate the dough again, divide into halves.
Roll each half into a log, about 10".
Cover a baking sheet with parchment paper, place logs on baking sheet.
Brush tops of loaves with olive oil.
Cover with plastic wrap and allow to rise until very puffy, 1 to 1½ hours.
Preheat oven to 425 degrees.
You may take more or less elaborate steps to 'steam' the oven, or skip this. One way is to place a bowl of steaming hot water into the oven, another is to mist the loaves with lukewarm water right before putting them in the oven.
Bake for 20 to 25 minutes. When they are done they will have a hollow thump when tested and will turn golden brown.
Recipe by Fit and Fed at http://fitandfed.net/2013/01/07/white-whole-wheat-ciabatta/