Nativity's bread: Mediterranes Brot

Hi, Ian.

In a country where I was born, we usually talk about the bread: white and black. White is a bread from wheat flour, black - made of rye. Therefore, in the formula I wrote white instead of wheat :) As for the type of flour, the wheat flour 1050 corresponds approximately to the first clear floor in the US or very strong or hard in the UK. Rye flour 1150 is rye flour with ash 1.1-1.3%  and milling about 83% and it is equivalent to a medium to dark rye flour. 

The bread has a nice crumb, aroma due to the presence poolish simultaneously with leaven. You can try to do the opposite in receipe. Instead of whole wheat flour in poolish use flour type 1050, and put whole wheat flour on sourdough.