I have a variation on this recipe that is the absolute favorite of a friend (and the peanut butter-oatmeal-chocolate cookies that she gives me in exchange are a favorite of mine
This is a bigger dough, no pumpkin seeds, einkorn and sprouted hard red spring wheat as the 50% whole grain component. Hydration is approximately the same, factoring in a slightly lower % of chia seeds and the presence of einkorn, which is less thirsty than the red wheats.
Process instructions can be found in the original recipe at the beginning of this comment thread.
250g bread flour or all purpose flour
150g whole grain sprouted hard red spring wheat flour
100g whole grain einkorn wheat flour
410g water (plus wet fingertips when stretching and folding)
50g chia seeds (~1/3 cup)
2 tsp salt
I vary the starter amount based on what I have and my targeted schedule. The bread in the photo had 130g of starter that was fridge-cold but active and fed the prior day.
I milled the einkorn and sprouted red together so there aren’t two neat different colored stacks of flour unfortunately.