My all time favorite Pan De Cristal

Bread flour 270g, Whole wheat flour 30g, water 300g, starter 70g, salt 6g

mix them all, 30min rest, 2x stretch and fold, 30min rest between, laminate, 40min rest, 3x coil fold with 45min~50min rest between, bulk until double in size, cold proof for16 hours, divide into 4, rest 1 hour, bake at 450F for 10min with steam then 13min without steam.

Just love Pan De Cristal and ciabatta.