Last week I used 75% firm starter and 70% hydration. The bread proofed too fast and the loaves were kinda dense.

The starter and water were added to 50% bread flour and 50% whole wheat. I left the salt and honey at 3% each.

This time it actually took 4 hours to proof. This is a good thing.

Ready to for a little quality time in my HearthKit at 450º with steam.

Great color and very nice crust development. THe oven spring was much better as well.

The crumb opened more and was much less 'wet'. The first batch baked to 210º but still seemed wet inside.

I think we're making progress. Great flavor!

This week I knoced the starter down to 50% and the hydration down to 65%.

The dough was not nearly as 'active' during fermentation. I turned it twice during the four hours.