At long last a rhythm and flour and level of instructions that worked for me. Also, probably just enough times of doing it made each batch slightly better. It's no mistake that this time is the absolute best and the time before was better than the time before that and so on. However this bake feels like a revolution occured. It's bread, I tell you, with great flavor and even more important great texture. It's not leaden.
This weeks bake was 400g whole wheat; 150g hard whole white wheat; 511g water; 80g Yorick and 10g salt. I did bulk proof with stretch and folds for 2.5 hours-ish and then retarded the dough for 13 hours (probably 12 or 11 or less would have been better). Then room temp (70F) proof for just under 2 hours. WAY more time than I've ever given any other loaf.
Fingers crossed I can repeat this and it's not just a fluke.
