75% WW with SD and little rise
I was having so much Levain sate I thought I would amp it up a notch and make 4 boules. Ooh, it is getting wild in Casey's kitchen! Watch out the flour will be flying.
The 75% WW boule was not as successful as I had hoped. Well, I may have done too many folds because the dough was very stiff. The dough may have needed help with a lame as well. I suppose I am learning as I go. I may try to lame it next time I make this. I did a 12 hour retard. Of course, I could have done a 100% prior to retard in the fridge. The bread tastes nice and the wheat comes through with a hint of sour.