30/70 Bread

Levain

750 g Whole White Wheat Flour

565 g Water

Starter, well fed

Let sit until rises or overnight

Make Bread

add Levain

1500 G White Flour

1125 Water

60 g Salt

Knead until smooth dough

let rise until notably risen but not double. Shape. Let rise 1 hour. Put in fridge over night.

Get out of fridge and preheat oven stone and pan for steam to 480. Let the dough come to room temp and start to rise again. Score deeply on an angle. Add steam to oven. Cook 15 min, then open oven door release steam and lower temp to 425, cook 15 more min. to internal temp of 205.