I use a 80/20 King Arthur Bread Flour to Great Rivers Organic Wheat Bread Flour. The GR Wheat is actually a more sifted whole wheat (12-13% protein). Cause it is "lighter" than regular whole wheat, I can up the % and get the crumb like above with a nice sweet wheat finish. Use a " just mature starter/levain" so there is only a hint of sour. I also dissolve my levain in my autolaise water and then mix the flour in. I feel there is better distribution of the levain this way.

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