Rustic Bread from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes
Formula note: The final dough flour: The 1/2 white bread flour is just that, 1/2 white and 1/2 whole wheat. Making the flour 5 oz white and 5 oz. whole wheat. Along with the other flours. The combined flours are mixed with the proper percentage of water, then to rest.