3 hours with 3 turns. This is 50% bread and 50% whole wheat flour.

The loaves proofed in 2 hours. It was a little warm in my kitchen.

As before, good crust development and oven spring. 15 Minutes @500º, 35 minutes @400º.

I suppose the crumb could be a little more open, but this is pretty good.

Great flavor from the whole wheat.