Recipe is Ken Forkish’s ‘75% whole wheat levain’.
Milled flour is 710 gms hard white.
Recipe includes 90 gms KA bread flour.
360 gms levain with 1.8 gms of yeast added.
5 hour room temp fermentation followed by a 12 hour refrigerated proof.
The crumb is tighter than I am used to but it’s not a brick. I will have to see how to get a few more holes in the crumb for next time.
The flavor is pretty light also; it doesn’t really have that whole grain flavor.
I like like it. My partner in crime likes it. I’ll call it a success.
More pics are at the end of the link.