Basil Kamir's "Pain Au Levain"
Using Daniel Leader's formula for Pain Au Levain for the last few bakings, making both torpedo and boulet shapes
Levain 18 ounces
Sweet Well Water ;) 18 fluid ounces
KA unbleached Bread Flour
with 20% KA Stone Ground
Whole Wheat Flour 24-29 ounces
Sea Salt 3/4 ounce
On my first attempt at this I used all KA unbleached flour which resulted in a very wet dough that didn't rise very well. My 2nd and 3rd attempts were better. The 2nd was the torpedo shape followed by the round.