So, I used this recipe, https://simplytaralynn.com/2024/03/07/the-best-sourdough-bread-recipe-easy-for-beginners/, but subbed 10% whole wheat into the total flour. I did an hour autolyse/fermentolyse then 4 sets of 4-8 stretch and folds 30 minutes apart. Bulked to 33%, preshaped and rested 20 minutes, cold retard for 18 hours. 500° in dutch oven for 20 minutes lid on, 475° 25 minutes lid off. Is my proving ok?
by East_Party_6185