116g whole wheat starter, 380g water, 455g ww flour, 12g salt

mix it all together, until just combined. let sit for about 45 minutes. stretch and fold all around the dough, pressing it lightly when you fold it (about 10 times). rest for 30 min > s&F > 30 min > s&f > 30 min > s&f > 30 min > s&f then let it rest in the bowl for about 3 hours.preshape: dump on lightly floured counter, help flatten into a circle a little, fold left third over center, then right third over center, then roll from the top toward you. flip and rest for 15 minutes.

final shape: sprinkle a little flour on top and then flip so seam side is up. grab side nearest you and lift so gravity stretches dough down, fold about 2/3 the way up. grab top 1/3 and lift so gravity stretches dough down, and fold 2/3 the way down. rotate 90 degrees, grab top and gently roll towards you. let rest for 5-10 minutes, then place in floured lined proofing basket with the seam up. Let proof for 3-4 hours until ready, then bake at 475, 20 minutes covered, 25 uncovered.