@olivesandbread My absolute standard, plainest loaf. 50% wholewheat, 50% Manitoba, neither freshly milled. 72% hydration. About 175g of wholewheat start at 75% hydration (for 500g total flour). Mix, s&f at 30, 60, 120 mins, bulk about 2 more hours, final coil fold into the banner on and overnight in the fridge. Bake from cold in a hot casserole.
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