I have recently tried my hand at a Pane a levain, using a 62% hydrated levain (from 100% sour starter)
The final dough hydration is 70%
Only 3% wholemeal & 3% rye flour in the total recipe
Balnce of flour 94% is organic white flour (strong)
Mix is very sticky out of mixer, after three folds (30, 60, 90) firms up, struggle to stretch the last fold properly (dough quite tight)
Total bulk prove 3 hours, second prove 3-4 hours
The loaf has a slighly open texture, good flavour, the crust is splitting slightly, but the crumb is too dry!!?