25% whole wheat (inc starter) (sieved to remove largest bran pieces then that bran ground and re-added to the rest)
75% AP (inc starter)
76% hydration (inc starter)
20% starter (mine is 80/20 AP/WW and 50% hydration)
0.15% tsp Instant Yeast (1/4 tsp for a kilo of flour)
2% fine kosha salt
add starter, mix.
ferment for a few hours (3 for this one)
add instant yeast and salt, mix.
ferment for a long time until its doubled or hopefully tripled in size (12-16 hrs)
shape, rest, shape
place in banetton and proof (this one was 2 or 3 hours proofing)
Preheat dutch oven at 425f
Baked in dutch oven for 10 mins . Raise temp to 450f and continue to cook in dutch oven for another 10mins.
Remove lid cook until done (~25mins).
I remove the loaf from the pan and leave on the oven shelf with the door cracked open 6" to cool.
Sorry forgot to add
Fold 4 times (every 20/30 mins) after adding instant yeast and salt