~150 oz dough more equal on the flours
In bosch mixer mix:
10 oz starter
57 oz warm water
25 oz whole wheat bread flour
25 oz all-purpose white flour
31 oz white artisan bread flour
2.25 oz salt

Optional:
Mix in 1-2 t commercial yeast.

Bake FOUR 37.5 oz loaves on parchment lined french bread pans.
Bake two loaves at a time on the pizza stone in the middle of the oven, so the edges don't get too dark. Let all loaves rise until puffy then refrigerate second baking about 30 minutes. Take out to warm up just before baking the first set.

Bake at convection bake 425* for 30-40 minutes.

~152 oz dough with more all-purpose flour
In bosch mixer mix:
10 oz starter
57 oz warm water
15 oz whole wheat bread flour
48 oz all-purpose white flour
20 oz white artisan bread flour
2.25 oz salt

~101 oz dough
In bosch mixer mix:
6 oz starter
40 oz warm water
until softened well.

Stir in:
20 oz whole wheat bread flour
10 oz all-purpose white flour
24 oz white artisan bread flour
1.5 oz salt (2 heaping T)

Knead briefly allowing some time to rest until all flour is incorporated well.

Cover and let rest 1 hour.

Optional:
Mix in 1 t active dry yeast to lighten the crumb just a little. You can add 1 T yeast and it will rise quickly and be quite light inside, but it will not have depth of flavor.

Knead briefly, give another 5-20 min rest, knead briefly again until the dough is smooth. Continue in the bosch or take out to a damp counter and stretch and fold with bench scraper. Rest again 5-20 minutes and fold again, as many times as necessary, until dough stands up in almost a ball and is very smooth and stretchy.

Let rise in 2 gal jar
WITHOUT commercial yeast:
  *4-8 hours in warmer place
*10-12 hours in cool place
*12 or so hours in fridge (finish on counter, it won't be finished after the 12 hours)

WITH added yeast it is much quicker, just use a jar and watch it.

On floured surface, gently remove from rising jar and gently fold the dough so it is evenly dispersed, top and bottom of rising container. The bottom seems to be softer and more sticky. Use the bench scraper on a lightly floured surface to fold again.

Divide and form into:
4 loaves - 24 oz each

*Rounds into floured towel covered bowls
*Sandwich type bread pans
*4 loaves into the steeper sided french bread pans which can bake together on the baking stone to really get an extra burst of heat and allow a great oven spring.

Second rise is shorter: 30-90 minutes until it looks puffy.

Flour well and score. Bake with steam. Preheat to 500* but bake at convection bake 425* 40-50 minutes until browned and internal temp is 200*.

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