50-50 Hiatus Ender
After what seems like forever, I finally baked yesterday. This is a Hamelman-based 50% whole grain bread with a soaker. Hard wheat, rye, spelt, and kamut comprised the whole grain. I attempted to sift for a bran levain, but the sifter stopped working. Therefore the levain was all whole grain, which at least helped somewhat.
The soaker had rolled oats and kamut, toasted malted rye powder, and old bread. I waited 45 minutes to do the first fold and it had a great balance of extensibility and strength, and after about 2.5 hours of bulk, shaping was easy. I put them in cold storage at 11 a.m. Later I decided I'd rather just bake them off, so at 4 I returned them to the proofer and baked at 7:30.