I used 90% central mills bread flour, 10% whole wheat flour, 2% malt powder, 75gms starter, 1.5% salt, 73% water and 2% plant milk. I used my kitchaid stand mixer to form my dough. Let bulk furment 3.5 hours @ 80 degrees with
50% humidity. Pre-shaped and shaped into a batard, did not proof in the basket, refrigerate for 10 hours.
I baked this loaf in a challenger type oven, I used my outdoor gas grill @ 450 degrees. The crumb was moist
and moderate amount of air pockets. We ate half the loaf with dinner last night.