Some bread made with high extraction flour and lievito madre.
Notes:
Intensely aromatic with malt scents and that sanfranciscensis sweet cheese aroma. Good oven spring (doubling of height).
LM: 
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Formula:
| LM Poolish --- 16/18 hours @ 15C | (g) |
| Flour Tipo 00, W380 | 90 |
| Water | 95 |
| LM (50% hydration) | 15 |
| Salt | 0.4 |
| Final Dough | (g) |
| Poolish as above | 200.4 |
| Flour - Tipo 00, W380 | 150 |
| Flour - Stoneground Wholemeal (Sifted to 80% Extraction) | 300 |
| Water | 300 |
| Diastatic malt extract (10-12K pollak units) | 15 |
| Salt | 11 |
| Week old pizza dough | 55 |
| Total | 1031.4 |
| Stats (not including old dough) | |
| PFF | 100 |
| PFF% | 18.2% |
| TF | 550 |
| TW | 400 |
| TW% | 72.7% |
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