Made with fresh milled Butler’s Gold, a little KA bread flour in the levain. The scald was made with fresh milled, unsifted WW and Hopi Blue Corn. The main dough flour was sifted with a #30 drum sieve with about 3% of the bran removed, which is very small.
The Shiitake mushrooms were sautéed in a little olive oil. The red peppers and onions were leftovers from a fajita dinner at Chiles 
.
I usually let the bulk go to around 50%, but this time I didn’t measure and went by looks and feel. The final dough felt wonderful when shaping.
It may have been slightly over-proofed, but overall came out excellent. I made one large Miche, which is also why the profile is a little flatter than normal.
The crumb is very open and moist and tastes amazing. You can really taste the umami from the mushrooms. The red peppers and the onions are just the right amount and don’t overpower the flavor.
I followed along with the same procedure I’ve been using to try to achieve maximum gluten development. I did 2 sets of coil folds, 30 minutes apart during bulk, and one set of stretch and folds.
The total amount of fresh milled flour in this bake was 84.5%. I sifted 3% of the bran from the whole wheat used in the main dough. If the sifted bran bothers you, just add it back when you make the scald.
I used my Ankarsrum to mix the dough.
I added a little honey to balance out the flavors.
Overall, this bake turned out excellent. The crumb was nice and moist and very open. It was a very flavorful bread.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. Either use in the main dough immediately or refrigerate for a few hours before using.
Scald Directions
Pour boiling water over the ingredients and mix until incorporated. Cover and let cool to room temperature. I put mine in the refrigerator to let it cool quicker.
Main Dough Procedure
Note: I use an Ankarsrum Mixer, so my order of mixing is slightly different from that of using a Kitchenaid or other mixer. Add all the water to your mixing bowl except the 70 grams of water. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes. Next, add about half of the remaining water, honey, and the scald and mix for a minute. Add the levain next and mix for 10 minutes, increasing the speed to position #4. Let the dough rest for 15-20 minutes and then add the remaining water, salt, and mix on medium (about speed 4) for around 14 minutes until you have a nicely developed, smooth dough. (Next, you can either add the mushrooms, peppers and onions and mix for a minute until incorporated, or laminate them in the dough after removing the dough from the mixer. ) If necessary, mix longer. You want to have good gluten development from mixing the dough.
Remove the dough from your bowl and place it in a lightly oiled bowl, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for. I had a DT of 75 F and set my proofer to 75 F and aimed for a 50% rise. The more experienced you get, the better you will be at knowing how far you can push your bulk proofing. I pushed this one to around 55% rise. Do 2 sets of coil folds, 30 minutes apart. After another 30 minutes, do a set of stretches and folds. (NOTE: as I mentioned before, I didn’t actually measure the bulk rise on this bake, but based on experience, I know it was around 50-55%).
Once the dough reaches the desired bulk rise, place it on your work surface after spraying some cooking spray. I never use extra flour unless I’m making a ciabatta. Pre-shape and let it rest for 15-20 minutes. Do you final shaping and place it in your basket, and cover it if desired with a moist kitchen towel. Place it in the refrigerator overnight for 10-14 hours. I find if I go much longer with so much FMF, it tends to over-proof.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping and place the dough in your banneton, bowl, or on a sheet pan, then cover it to keep it airtight. Some people prefer to do the overnight proof without covering the dough. Place it in the refrigerator overnight for 10-14 hours. I find that if I go much longer with so much FMF, it tends to over-proof.
When you are ready to bake, preheat your oven to 500°F an hour beforehand and prepare for steam. When ready to bake, score as desired. Prepare your oven for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F and bake until the loaf is nice and brown, and the internal temperature is at least 205 – 210°F.
Take the bread(s) out of the oven when done and let them (it), cool on a baker’s rack for as long as you can resist.
mookielovesbread 
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