In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.
In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.
2. Autolyse(12:00 p.m)In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
3. Mix (2:00 p.m.)