Basil Kamir's "Pain Au Levain"

Using Daniel Leader's formula for Pain Au Levain for the last few bakings, making both torpedo and boulet shapes

Levain                                                  18 ounces

Sweet Well Water ;)                               18 fluid ounces

KA unbleached Bread Flour 

with 20% KA Stone Ground

Whole Wheat Flour                                24-29 ounces

Sea Salt                                               3/4 ounce

On my first attempt at this I used all KA unbleached flour which resulted in a very wet dough that didn't rise very well.  My 2nd and 3rd attempts were better. The 2nd was the torpedo shape followed by the round.