I’ve been pushing the percentage of freshly milled whole wheat lately. 50% fresh milled wheat berries, half hard red (GLENN), half hard white (Colorado Windy Wheat). I pushed the hydration to 85% because all that whole wheat is gonna be thirsty, and also to keep the crumb tender.

998g milled wheat berries
994g King Arthur organic bread flour
16g malted barley flour
1683g water
50g salt

6 hour bulk rise
Forgot to count folds :-/
13 hours cold retard at 38 degrees