I left all of my books on the shelf and just wing it.

The rough formula was 50/50 whole wheat & bread flour, 75% firm starter, 75% water, 3% honey and 3% salt.

It may have been a tad slack and the proofing took only 2 hours.

I baked it at 450º for about 45 minutes. Great crust development, not so great oven spring.

Given the level of hydration, I was suprised by how tight the crumb was. The flavor was very nice.

I think next time I'll try a little less water and a little less starter.

The dough was nice and active. I turned it 3 times during 4 hours of fermentation.

I want to lengthen the proofing time and generate a little more oven spring. Our story will continue...