White flour: 11.25%
Whole wheat flour: 88.75%
salt: 2.5%
water: 83%
levain: mostly white levain, slightly wetter than the dough: 45%
supplemental dry yeast: about 1.5g
recipe source: 75% whole wheat levain bread from Ken Forkish’s Four Water Salt Yeast
Method: 5.5 hour bulk fermentation, 3 turns in first 2 hours. 14 hour overnight prove in fridge. Baked using dutch over method, 1 hour preheat, 20 mins lid on (475) 29 mins lid off (450)
Notes: the levain used was a bit on the sour and vinegar-y side of things, so the final bread has a bite to it that I’m not sure I like. Compare to the more funky results I’ve gotten in past efforts. The bake is really nice though — the structure is very airy and full of uniform bubbles. Interior texture is not too gummy, but rather soft and substantial. The crust is very good — uniform, crunchy.