Used a mix of bobs red mill, king arthur bread flour, rye, spelt, and whole wheat. Can't remember the exact measurements, but around 30% whole wheat.
300g flour
230g water
60g starter
6g salt
Bulk ferment for around 5h 40m at 26°C ambient temp. Did many stretches, folds, bench folds, coil folds and whatnot during bulk fermentation.
Did the scoring a bit sloppily, so the ear didn't turn out as nice as I wanted it to, but oh well.
by OkQuantity1854