So after the low yeast version I baked a while ago, I baked some more of those.
Then I wanted to use my own sourdough culture to bake that bread.
I had some trouble getting the hydration right, because I feel like the use of baker's percentage is a bit harder when using a sourdough (another source of flour and water) to aim for a certain hydration.
300 grams whole wheat flour (50%)
300 grams white flour (50%) \
100 grams sourdough, 58 gram flour, 42 gram water
420 grams water (70%) /
12 grams of salt (2%)
30 grams of butter (5%)
and a handful of pumpkin seeds.
I mixed all of the WW flour, all the sourdough and 258 grams of water the night before.
In the morning I mixed in 242 grams of flour and 120 grams of water, the salt and the melted butter.
Kneaded with handmixer, left to rise an hour. Then shaped into a boule and put seam-side up in a banneton. After 2 hours proofing turned on a peel and scored and baked in a steamed oven on a stone for 55 minutes at 190 C.