20% Beremeal VSSDR
After my previous 40% Beremeal (barley) sourdough (http://www.thefreshloaf.com/node/66746/40-beremeal-vssdr), I repeated it almost exactly - but with half amount of Beremeal, and I slightly reduced the hydration, in line with reduced amount of whole grain flour. Also doubled for two loaves. Formula: https://fgbc.dk/149f
Additionally, I bulked during the day, shorter but warmer (8.5 hrs at 24C). It grew A LOT, and became very wobbly. Felt like it fermented more than the previous time. Then shaped and proofed, around 2-2.5 hrs, at 24C. I think it was on the verge of overproofing, but I guess I caught it before - still got some some oven spring, although not huge.
The crumb is much more "normal". Taste is more delicate than with 40% Beremeal, but otherwise similar. Less acidic, the previous one had a clear tang, I guess shorter bulk reduced acidity this time.