Looking at all the years I've been baking, I still haven't baked half the breads of which I dream. But this weekend, I was able to produce a loaf that made me very happy. Of great quality, still it was so simple in basic profile. The pain au levain below is primarily white flour, save a few grams of whole wheat. This bread tasted so good and looked so beautiful, I had to share this picture, as that was all I had left after breaking in to it with my wife, then sharing the rest with my neighbors!
Total=209g, return 9g for next bread.
510 (I used 95% White flour, and 5% whole wheat)
My levain was fed in approximately 8 hour intervals, and the final dough had about a two hour bulk ferment. The dough was shaped and really took off, I think it must of been perhaps an hour of rising and plop into the fridge. After about 9 hours I baked the loaf in a Creuset pot for a total of 50 minutes, 25 with top at about 470 F, and opened at about 450 for the rest of the baking.