Got her done. Will wait on score.Think my levain was on the weak side. I did like the feel of the dough I feel underproofed.

I thought I would have a lot of holes because it was so bubbly. I am including two crumbs shots because most of the large holes seem to have congregated in the center of the loaf. Also, I have to do better with my “D”. It is so delicious. My favorite flavor so far!

Crumb shot. Couldn't figure out how to do it in the first thread. David when you have time.

Almost forgot the initial again, so a simple and subtle H it is.😅 Followed the recipe as written, with two small adjustments: -Cut bench rest to ~30 minutes before cold proof, as my kitchen and dough were pretty warm -Since the color on my pain au levain was a little light, I adjusted the baking temp on this one to covered at 475 for 20 minutes and uncovered at 450 for 25 min. Love the flavor from the rye and wheat!

Wow I’m loving this recipe so far! I’m only done with stretch and fold one but it’s coming along great! First photo is right after mixing. I tried really hard to get some good strength built in early and did some slap and folds. Next photos are after an hour rest! And final photo is after the stretch and folds.