revival of my s/d culture

Revived my s/d culture and thought i should use it, i decided a bake using my homebrew stout and  Gingin flour mills Atta would go well . The stout was a bit overprimed and made a bit of a mess when i unscrewed the cap . Instead of using 1/2 stout and 1/2 water i used all stout  i also used Millers wholemeal  flour as part of the mix too. i used some Saunders malt and the s/d culture at 20% . It was my intention to add pepitas and sunflower kernels but i forgot those  until much later so went without . It was a small dough for the spiral mixer at 1kg but did a good job. The dough was a bit slow at 5 hrs BF, It was scaled, handed up and rested before being shaped and 750g into a banneton and 250g into a small test tin. Placed into  plastic bags given an hour on the bench and then into the fridge for overnight and baked off in the early morning. This may well be one of the loaves i will make for the bread tasting on the 7th December to be held at the Melville Historical Society "Millers Bakehouse Museum"