Mixed Dec. 14, 2019. Baked Dec. 15, 2019.
Mostly the same as #11, 75% home-milled whole grain (mostly Prairie Gold), 25% King Arthur All Purpose. But this time reduced levain to 7% prefermented flour. 3 hour bulk ferment, overnight in fridge. Dusted in a combo of whole brown rice flour and ground chia seed. Baked at same oven temps, but an extra 10 minutes, to an internal temp of 210.4 F.
Did not get much oven spring, but crumb was still excellent.
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