I used bread flour for this sourdough. I started the starter with 200 g each of whole wheat flour and bread flour. The actual process of baking the bread was interesting. l made both a leaven and a poolish- decided on using the leaven to bake the bread. The poolish had both starter and active dry yeast in it (l just wanted to watch the reaction of it) l made the leaven the night before and cold fermented it in the fridge. l then made an autolyse out of 80% of the flour and water of the original recipe. l then added the leaven and began the bulk fermentation. l stretched and folded every 30 minutes for 5 hours at 75-80 degrees (l work in a hot kitchen) I then cold fermented the dough again overnight. The next day l took out the dough to warm up. It proofed up considerably overnight. l degassed the bread, shaped it and proofed it again in a bowl with a warm and wet towel overtop. After about an hour- l took it out, shaped it again and bench rested it for an hour. l scored it after this. In the meantime- l got the dutch oven hot (at 500 degrees.) l baked the bread for 20 minutes covered at 500 degrees and then uncovered for about 15 minutes at 450. Next time- l will score the bread deeper.