MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 4 minutes on first speed and about 1 minute on second. When the dough is tugged, you should be able to feel a bit of gluten strength from the 35 percent white flour, but the overall dough strength will not be much. Desired dough temperature: 80°F.
BULK FERMENTATION: 45 minutes.
DIVIDING AND SHAPING: Divide the dough into 2-pound pieces; shape round or oblong.
FINAL FERMENTATION: About 60 to 75 minutes at 80°F.
BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for 30 to 40 minutes. Eating quality will be dubious at best with this bread, for reasons explained at the beginning of this series of three breads.