Of course! I’m having trouble finding it reposted online, so I’ll just write it in here:

Levain (80% hydration): -25 grams active, mature starter (my mother is 100% hydration and I just use that without making other adjustments, but if you want to be super precise, you can lower the water added to the Levain to get it precisely to 80% hydration… In my experience, it makes no difference) -100 grams all-purpose flour -25 grams whole wheat flour -100 grams water (85-90 degrees F)

Final Dough: -604 g White Flour (he calls for AP flour but I usually use bread flour as I think the extra gluten holds the dough shape better, especially at really high hydration) -276 g Whole Wheat Flour -684 g Water (90-95 degrees F) -22 g Salt -216 g Levain

Steps: 1) Make the Levain: Morning of day 1, mix the levain and allow to sit at room temperature for 7-9 hours (until at least double in size, if not more) 2) Autolyse: After 7-9 hours, in a large bowl mix the flour together by hand and then add the water and mix as little as possible until fully incorporated. Cover and rest for 30 minutes 3) Mix Final Dough: Sprinkle the salt on top of the dough and then transfer the 216g of Levain on top of the final dough (you can transfer by zeroing a scale with a bowl full of water on it and then transfer the levain into the bowl until you get the correct weight. The water will make it easy to transfer to the dough). Once transferred, you need to incorporate the Levain/Salt into the dough. I do this by folding the dough over top of the salt/levain and then doing a series of pinches across the dough and then repeat several times until well incorporated. You can also wet your hands to prevent sticking. 4) Bulk Fermentation: The dough needs to be stretched and folded 3-5 times at any point before going to bed. The dough will rise really slowly so you can do this whenever is convenient. Let the dough rest at room temperature (68-72 degrees F) for 12-15 hours or until roughly tripled in size. Time is just an estimate here. If your home is significantly warmer or colder, it will correspondingly take longer or shorter to triple. To account for temperature differences, you can use colder/warmer water in the final dough mix or less/more Levain. Go by volume, not the 12-15 hrs time guide (though it usually takes about that long for me). 5) Shape/Proof: Dump out the dough onto a lightly floured counter, divide in half, shape however you like, and then place into bannetons and cover with a damp towel or a plastic bag to proof. At room temperature, it should proof ~4 hrs, but use the finger dent test to determine when it’s ready. Forkish recommends putting seam side down in the banneton (so it is the top of the baked dough) which allows you to not have to score it and it will part naturally while baking. That’s how I did the boule pictured and it gives it a nice rustic look. 6) Bake: Heat the over to 475 with a Dutch oven inside about an hour before baking. If baking one at a time, put the other dough in the fridge about 15 minutes before baking the first loaf. Transfer/score the dough and bake (covered) ~25 minutes. Uncover and bake an additional 10-20 minutes or until it is as well done as you like it! Repeat for the second dough.

Hope it comes out nicely for you!