Hamelman 5 Grain Levain
It seems like forever since I baked bread that wasn't rye. This bake had the most explosive oven rise I have ever had, and I'm not sure why. These were shaped oval, but almost grew round. I used 50-50 Central Milling Artisan Baker's Craft and 85 Extraction Wheat, both malted. I'm not sure what the equivalent percentage WW in this recipe would be. The recipe is 75-25 bread flour to WW, so my experiment seemed low risk.
In place of the cracked rye called for in this recipe I used an old rye bread soaker, now a third generation, since the old bread I used itself had included an old rye bread soaker. I also upped the hydration during the mix by almost a cup. The dough was sticky, but after working with rye the last couple months, handling seemed easy by comparison. The Central Milling flour also has beautiful extensibility.
I regret taking the loaf on the left out too soon, but it had reached 209F. The one on the right required about 10 extra minutes to get to temperature, thankfully. I used only natural leaven and cold retarded the shaped loaves about 20 hours, baking straight from the fridge on stone.