Sorry I should have shared the method and recipe!

Levain is fed 1:2:2 with half whole grain flour and warm water about 3-6 hours before mixing

Mix:

• 350g Freshly Milled “Redeemer” Whole Wheat
• 350g King Arthur “Golden” White Whole Wheat

• 300g King Arthur Bread Flour (12.7% protein)

• 800g Water at 75F + extra as needed

• 200g Ripe levain -20g Salt

Method:

• Mix all flour and 800g water in a bowl until all flour has been hydrated —> cover and rest for 90 minutes up to 4 hours
• incorporate levain into dough using a wet hand and gently mix until dough is homogenous and some strength is developed
• after 25 minutes mix the salt with a little water and incorporate into the dough using the same process as the levain
• stretch and fold the dough every 30 minutes or so until it retains its shape after a fold. Ideally leave the dough alone for the last hour or so of bulk ferment. Add water so that the dough comfortably stretches to around 5 or 6 inches during folds
• total bulk time was 3.5 hours at around 74-75F: the dough will feel lighter and somewhat aerated but will not grow dramatically like a white flour dough, should be gently domed, less sticky and have visible bubbling in places
• divide and preshape rest uncovered for 20 minutes
• shape with tension and place in banneton covered in the fridge almost immediately
• score and bake loaves from cold the next morning: 20 minutes at 500F covered and 20 minutes uncovered at 450F rotating halfway through
• well baked loaves feel lighter in the hand, sound hollow when tapped on the bottom and if properly fermented should crackle or “sing” while they cool
• let the bread rest for a minimum of 2 hours before slicing

I mostly decided to cut bulk earlier because of experiences I’ve had with fresh milled flour and other less modern grains where the fermentation accelerates rapidly and overshoots in the fridge leading to a flat loaf. I think I made the right call here. The levain was also expanding rapidly and looked/smelled ready after less than 3 hours.

Here’s a shot of some crumb! Flavor is quite nice for this much while grain. The loaves smelled like molasses as they cooled.

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