Your video on the 70% hydration sourdough boule has been invaluable to me. It has been about a year from when I first made my own sourdough starter and baked my first loaf of delicious sourdough! This is all coming from a guy who never really made bread before :)
After watching dozens of videos, I found yours to be the most thorough and straight-forward. I literally must have watched it +50 times to nail down your techniques.
I'm experimenting a lot more nowadays and love your podcasts! Below are some loaves I've made throughout the year:
^The boule to the left is my 'whole wheat experiment' of your 70% hydration sourdough boule recipe. I used a total 90% Whole Wheat Flour and 10% Hi-Gluten Flour. It didn't turn out too bad! The bread definitely has less stretch (I'm assuming from the lack of gluten), but the taste is great!
Here are the changes I made to your recipe:
Fed my 100% hydration poolish whole wheat flour instead of bread flour...
Subbed 400g Whole Wheat Flour and 100 Hi-Gluten flour for the original 400g bread flour and 100g whole wheat flour.
Added 25g water while kneading.. since it felt it a bit stiff.
Other than that, I followed all the original steps with an overnight bulk ferment in the refrigerator.
Thanks again for sharing your knowledge.
-Dave