I had 50% WW flour to use, and having enjoyed my last bake with Modernist Cuisine's "French Lean Bread" recipe, I thought I'd just try adapting that. A little Googling turned up this article [www.crumblycookie.net] which discussed P. Reinhart's Whole Grains method of two overnight soaks – half the flour with yeast, half with salt.
I attempted Modernist Cuisine's "French Lean Bread" recipe (as a large boule) ... and made a vlog about it:
https://www.youtube.com/watch?v=Iay7lPEh0-4
The loaf is delicious! Not sure why the crust got all cracked up, but the crumb of the loaf itself was eminently satisfactory.
For my first pre-ferment, I tackled Jovial's No-Knead Overnight Artisan Loaf recipe, in which the entire dough (salt included!) is left to sponge for 10–15 hours. I modified the recipe somewhat, subbing instant for active dry yeast and simplifying the baking process, as I don't currently have a banneton or Dutch oven.
