We were totally out of bread so I decided to bake this loaf using 50% organic local stoneground whole wheat. I used 40% of the flour (50% whole wheat) in the levain so this was a pretty quick bake like my other recent lean dough bread. Shape the dough into a batard and place in buttered Pullman pan. Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan. Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.