Stone wheat again

360 water
t salt
T oil
t honey
480 flour Stine
100 prairie gold
t yeast

30 rest
22 knead
40 rise
40 rise
120 rise
60 bake

Verdict: good rises, but fell in the oven.  good amount of yeast. Maybe next time more water? Maybe 4 to 5 T extra. Was maybe not tacky enough. Or decrease the flour? Or increase the flour by 4 T? Makes no sense to increase both flour and water.

I think two rises are sufficient. Next time do 60 first and then maybe 50 second?

Stone wheat

Water 354

Stone wheat 578

2 T oil

1 T honey

2 t yeast

1 t salt

Verdict: loaf was about 3 inches tall. Needs a longer last rise. Seemed to have a good first rise.

Next attempt
30 rest
22 knead
No shape
40 rise
1:10 2nd rise
No 3rd rise
1:00 bake

Verdict: slightly better. Needs more rise!  And maybe more water?

Next attempt: same timing as above except 45 initial rise and 2 hour second rise.  Verdict: seemed like it was going to be good, but fell during bake maybe. 

Next attempt: 600g flour, 40 min first rise, 2 hour second. Mostly white whole wheat. Verdict: good amount of rise. Fell during baking but not sure how much yet. Less water next time?

Next attempt: 332 g water, 600g flour, 40 first, 60 second, 2 hour 3rd. Back to Stone ground. Done overnight