Using recipe v.1.
Started autolyse at 9:30am with 25% whole wheat, 75% Giusto’s ultimate performer bread flour, 800 g water. Final hydration was 90%
Mix ended at 1:45pm (so about 4 hours autolyse). I want bulk to take longer today, so using 150g levain instead of 200g and leaving bulk at RT without using oven. Dough temp is around 75°F.
I Lost track of time, so first stretch and fold at 3pm, then 3:30pm, 4:30pm. Preshape at 7:15pm. Dough is a bit unstructured so gave it a long bench rest, to 8pm. Started shaping and in bannetons at 8:15pm.
Proofed at RT until 11:50pm, then in fridge.