I sometimes make bread at home. This time I made a typical bread from my hometown, Barcelona. The catalan peasant bread, one long (we call xusco) and one round (the traditiional upside down). I mixed regular AP flour + 20% stoneground flour from local mexican wheat grains. This time I have chosen small quantity of levain (15%) and little yeast (0,1% instant) and make a long bulk rise (16 hours in fridge).Hydration was around 75% including levain. Once the dough is tempered, then divide and shape. Easy and simple.