I'm currently working on my 4th go, following the Bread Boss principles. I prefer more whole grain for my daily loaves, so after making Martin's recipe (which worked great!), I went on to a 50/50 mix of red whole wheat and unbleached bread flour. Since I was upping the whole wheat, I increased the water to 818g. 40g starter was perfect. Came out great! Nice crumb, with big holes, and good flavor. This has to be the easiest bread I've made. Moving forward I will be experimenting with 60%, and possible 70%, whole wheat--probably with white whole wheat. Thanks so much for sharing this technique!

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