Ooni Halo Core 50% Whole Wheat, 90% Hydration

325g flours — 162.5 Central Milling While Wheat - 50% — 81.5 Kirkland APF (11.5% protein) - 25% — 81g CM Hi Mountain (13.5% protein) - 25% 290g water 90.2% total hydration — 225g 1st water (72%) — 8g water went in with salt — 57g water added slowly as dough allows 65g starter (1:1 APF) - 20% 6.5g salt - 2% 4 mins premix 30 min fermentolyse Add salt + 8g water. Begin mixing and adding rest of reserved water as dough allows over ~ 6 mins or as needed. I stopped due ti dough climbing hook. DT 66-69F at end 🙄 Turned out for some slap and folds. Rest 10 mins, more folds… coils to get it out of container then s few more slap and folds Rested in proofer 20 mins Coil folds as I warm up the dough in proofer.