Managed to snap off a shot of the whole wheat version before the panivores descended:

A little different approach this time with a 5-hour ferment and then 12 hours in the frig (and 2 out) to proof.  The recipe involved three cups or so, ultimately, of Bob’s Red Mill whole wheat (including what I used to prime the starter), a tablespoon of vital gluten, 1.5 tsp. salt, 1 tbsp. vinegar, and enough water to get the hydration where I wanted it.  Sorry, I’ve kinda stopped measuring some stuff.  Anyway, baked with the Dutch oven approach at 450 for 35 minutes or so.

It’s good.  The crumb is not at all dense or heavy.  In fact, I’m not sure the additional gluten was necessary.  The crust is very nice– just thick and crunchy enough for this style.  Definitely a winner with butter and honey on it.  Nice and hearty and full of fiber.  Can’t wait to go to the bathroom now.

Full moon (and COLD) last night.  I was hunting raccoons with my camera and snapped this:

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