In a large bowl mix the 200g Starter with 750g Water and stir to combine.
Add the 1000g High Extraction Whole Wheat Flour and mix with your hands until thoroughly combined.
Cover and let rest for around 30 minutes at room temperature.
NOTES
Your starter should be at its peak after feeding it the night before. Tip: if your kitchen is warmer than 75°F/24°C, use cooler Cuál es la pwater. If your kitchen is cold, use warmer water. Aim for having a dough temperature of 75°F/24°C by the time the bulk rise begins.  
Turn dough for 3 minutes.
Rest for 3 minutes.
Turn again for 3 minutes trickling in as much 100g Warm Bassinage (86-90) as needed till dough feels marshmallowy.
Rest for 3 minutes.
NOTES
Higher protein = more water. Yecoro rojo = 13.5% protein. Will need almost all of It. Rouge de Bordeaux = 15.25%. Marquis 11% , Edison 11.5% - use very little water, turkey red 10.39%
In the same bowl, perform a “stretch & fold” by gently pulling each corner of the dough out and returning it to the center.
Perform 2nd stretch & fold, again pulling each corner out and returning to the center.
Perform stretch & fold #3
Perform stretch & fold #4
Cover and let rest for the remainder of the bulk rise.
NOTES
Had in Proofer at 80 and was ready in 3 hours
Transfer dough to a floured work surface.
If baking more than one loaf, divide the dough into equal pieces using a bench scraper.
Shape each piece into a rough round.
Cover and let rest for about 30 minutes.
Line two (or as many as the recipe calls for) proofing baskets with some flour to keep the dough from sticking.
Dust the tops with flour and flip so the seam is facing up.
Shape by folding each of four corners of the round into its center.
Flip the round so the seam side is down.
Make each round taut by rounding with the edges of your hands.
30 minutes before baking, place a Dutch oven or similar pot into the oven.
Pre-heat to500 °F.
Remove the baskets from the refrigerator if proofing in the fridge.
Dust the tops of the dough, still in their baskets, with flour.
Carefully remove the pot from the oven and gently turn the loaf from its basket into the pot.
Score the top of the loaf using a bread lame.
Carefully place the lid on the pot.
Carefully place the pot in the oven and bake for 20 minutes at 500 °F.
Bake for 20 minutes.
Reduce the oven temperature to 450 °F, carefully remove the lid, and bake for another 18 minutes or until the crust is a golden brown color and just as the score marks begin to burn.
Transfer to a wire rack and let cool for at least 15 minutes before slicing.
1000g
High Extraction Whole Wheat Flour
750g
Water
200g
Starter
25g
Salt
100g
Warm Bassinage (86-90)
2
8h 12m 1s
