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!