My starter is wholemeal and if I make loaves, I use the recipe below. You can sub up to 50% of the flour for wholemeal or rye and get a good result. If you want to do all wholemeal or get an authentic artisan style bread, you have to work harder. Make the dough, let it rise for 1 hour, tip it out and knead, then repeat 3-4 times, before forming loaves that will take another 4-5 hours to rise.
My basic method is make the sponge, leave 12 hours or so, form dough, leave to rise, bake. I usually make the sponge in the morning, make the dough and form the loaves that evening, then bake the next morning. Only slash the top of the loaves just before they go into the oven. Lots of time required, but most of it does not involve you doing anything and I don’t faff around with the multiple kneading bit. It is good, but won’t quite have the flavour or the large holes that an artisan loaf would.
Sponge - 500g white bread flour, ladle of starter, 600-650ml water - it should be a sticky and fairly wet mix.
Dough - add 600g white bread flour flour and 25g salt and knead for 10 mins. It starts fairly wet, but tightens up and becomes a dough that fights you back.
Preheat the oven. Bake for 10 mins at 220 degrees C, then turn down to around 180 for 20-50 mins depending on the size of the loaves. That gets the bread fully risen, but then makes a good chewy crust as the inside cooks through
I have never combined the starter and yeast together and I am not sure how it would work. I think the key might be give it more time, rather than turbo charge the leavening, but that is just a guess.
