Starter
100g starter, 400g water, 300g AP, 100g whole wheat. Put in oven with the light on for ~3 hours. Fed again, about the same numbers, back in the oven for another 3ish hours
Autolyse, 600g water, 700g AP, left that for like two hours.
Final mix, added 20g salt, 1/2tsp yeast, mixed well, then added 300ish grams of starter.
Folded like four times over the first hour, then let the bulk fermentation go a little over, maybe two or three hours in a warm room.
Very gently shaped into boules and put them in the fridge for a few hours until baking.
In a Dutch oven at 500°F with a handful of ice cubes, then out of the Dutch oven for another 20
It's strange that it doesn't have sugar in it, like a sweet stiff levain
Yeah, 'sweet' is definitely over the top, but it's hard to convey the specific smell of a young, active, recently fed starter, so I get why he went with it
I've never heard of that levain, but my sourdough experience is almost exclusively regular bread