I just wanted to make a couple of recommendations for the bread and croissant recipe/techniques that I was able to try the last couple of days. The bread recipe wasn't so much a new use of flours, but more of a technique. I usually knead the dough until the windowpane test, let it ferment (with S&F's), etc; however, this time I used the 'in bowl' S&F's as outlined in Shiao-Pings Recipe [1] for Pointe-à-Callière [2] (I used the same percentages too, but used a T70,WW,Rye,Spelt mix). The other post I used for reference was vincenttalleu's post [3] on croissants. I simply scaled down the size of the recipe as described in the video, and did a percentage of the flour as a preferment instead (as outlined by various people's technique). The loaf and croissants turned out decent enough, so I'm sure in the hands of someone who knows more (read: everyone), they would turn out really well.

Boule: (Scoring needs work. Smell and taste of the mixed flour is nice.)

Croissants: (Perhaps a bold bake, but I enjoy them like that)