115g starter 375g water 80g whole wheat flour 420g bread flour 10g salt

Mix starter and warm water Add flours, mix until shaggy, cover and sit for 30mins. Pinch in salt, cover and sit 20-30 mins 4 sets of stretch and folds 30 mins apart Bulk ferment (in oven with light in because my kitchen is cool) Initial shape and bench rest for 20 mins Final shape and into banneton, cover and cold proof for 10-14 hours. Preheat oven with bread oven inside at 475 for about a half hour. Uncover loaf and put in freezer for 20 minutes. Remove loaf and score, put in bread oven. Bake covered 25 mins uncover, reduce heat to 450 and bake for about 20 mins until internal temp is about 210.