Very basic scoring this time. One line one x. I was happy to find some "golden whole wheat flour" yesterday.

350g Golden whole wheat flour

650g strong white bread flour

20g sel gris

675g tap water

200g starter made with all purpose white flour and tap water, hydration 100%.

Just mix, rest, stretch and fold 4x at 30 minute intervals. Bulk rise took awhile, maybe 4 hours this time (it varies, one hour to 8 - is a condition not a time). Split and bench rest then shaped, into cloth lined baskets wrapped in plastic bags, overnight in the refrigerator. Baked cold bread in very hot closed pans 20 minutes then open lids and 20 minutes more. 450F.