Whole-Wheat Levain - Hamelman
50% stone-milled whole-wheat flour and 50% bread flour (11.5% protein). Hydration 69%. The levain was 100% hydration with whole-wheat flour.
The final dough did not have an autolyse, just mix until all incorporated and adjust hydration to medium looseness. I hand-kneaded with stretch and folds for 15 minutes, during which I had to let the dough rest occasionally to relax as it resisted the stretch. The dough did not feel very silky at that point. Bulk fermentation for 2 ½ hours with folds every 50 minutes. The change in the feel of the dough was remarkable at each fold. The dough felt noticeably light when I pre-shaped at the intermediate proof. Shaped into an oblong and final proof for 2 hours at 24°C.
Baked in a pre-steamed oven with steam for first 10 minutes. The oven spring was better than I was expecting, that gave a light crumb as promised by Jeffrey Hamelman, and had a warm colour. The crust developed a lovely russet colour.