Bread Dough: In a mixing bowl, combine water, sourdough starter, oil, White Whole Wheat Flour, vital wheat gluten, and 1/2 cup Parmesan Cheese. I use my Danish Dough Whisk to mix the dough. Allow the dough to rest for 15 minutes. Add salt and garlic powder. Mix the dough again. Cover the dough and allow it to rest on the counter for one hour. Uncover. Do a set of stretch and folds. Repeat three times. After the last stretch and fold; you can place the dough into the fridge for 10-12 hours. Cold dough is much easier to handle.

Assembling the braid or loaf: Below is a video showing how I assembled this loaf. Braid: Dust your working surface with brown rice flour or sprouted flour. Sprinkle 2 tablespoons cheese over the sprouted flour. Divided the dough into 2 pieces. Roll out one dough piece into an 8 inch by 14 inch rectangle. Spread the sausage in a 3-inch wide band across the 14 inch length, leaving 1 inch of dough at either end uncovered. Sprinkle one cup of cheese over the sausage. With your bench knife make 1-inch cuts in the dough. Fold in the end. Start braiding by bringing one strip of dough over the loaf, repeat with a strip from the other side. Repeat with the remaining strips until the entire loaf is braided. Transfer braided loaf to a parchment lined baking pan. Allow braid to rest for 45 minutes or cover with plastic wrap and refrigerate for up to 2 hours. Loaf: Roll out one dough piece into an 8 inch by 14 inch rectangle. Spread the sausage over the dough. Sprinkle with cheese. Roll the dough starting at the long side, like a jelly roll. Seal the edges and ends. Transfer roll to a parchment covered baking sheet. Allow the stuffed roll to rest for 45 minutes or cover with plastic wrap and refrigerate for up to 2 hours.

Baking: Preheat oven to 375 degrees F. Combine butter and garlic together. Brush over the loaves. Bake for 28-30 minutes or until the loaf is golden brown and at 200 degrees F. . Remove from the oven. Allow it to rest for 10-12 minutes before cutting. 2 loaves

Fermenting variations: To be on-plan for THM the dough needs to have 7 hours room temp or 24 hours fridge temp fermenting. I do a combination of the two often. The guide I use is 1 hour room temp equals 3.5 hours fridge temperature. If you want to mix the dough and make it the same day you can. I recommend placing the dough in the fridge for 1 hour to get it cold so that it is easier to handle.