Today's regular bread
Here is today's bake. It is a 90% KA bread flour, 5% sifted whole wheat, 5% rye bread, all naturally leavened. The total dough weight was 775 grams at an overall 68% hydration.
I keep my starter at 125% hydration using KA AP flour.
I used 54% of the flour for the bread as a preferment at 125% hydration (I used all of the wheat+rye and the rest white). I put this in the cooler at 42F for about 12 hours, then let it complete its fermenting at room temp (took about 3 hours). Then, I mixed the remaining white flour, salt, and that's it. Did not need to add any additional water. I did a bulk ferment for 90 mins, shaped, then a final ferment for about an hour. I was watching the dough, not the clock, but I may have underproved it a little ... but that's OK.
Here's the pictures.