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