Long Autolyse with Different Flour

Ingredients

Levain:
- 25g starter fed from last night
- 35g Arva White
- 35g whole wheat
- 65g warm water
Dough:
- 150g whole wheat
- 50g rye
- 800g white (600 white, 200 arva)
- 800g water (700g with dough mix, 100 with salt/levain if necessary)
- 20g salt
- all the levain (160g)

Process

Mixed up levain around 7:30 am
Mix dough sans-levain/salt at 10 am
Mixed everything together and slapped & folded for a bit at ~12:45
3 stretch & folds on the 30s, All barrel-folds
Pre-shape around 5:10 pm
Shape around 5:30 pm
On the counter for 1.5 hours
In the fridge at 7:15 pm
Baked 25 at 475 with lid on, then 25 at 450 with lid off

Notes

Had to do a little stitch in the baskets
Pretty tasty

Pictures