Weekly bread with 20% ww

20% whole wheat

80% bread flour

85% hydration

2.1% salt

20% starter

Steps: fermentolyse. Do stretch and fold 2x every 30 mins. Then coil fold at 1.5hrs. Followed by another coil fold at 3hrs. Bulk for another 2 hours until dough is double and poofy and pillowy. Shape and fridge overnight for 9 hours. Bake at 230c for 22 mins and 210c for 20 mins.

Any questions for me happy to help.