Accidentally started pouring whole wheat flour into my sourdough starter. Realized I grabbed the wrong flour after I’d poured 200 grams. Poured the remaining 300 grams of bread flour. So it’s a 60/40 whole wheat loaf. I added 380 grams of water because of the whole wheat, so that’s about 77% hydration. I let it bulk ferment until the dough doubled in size, and ever so lightly punched it down and shaped it. I’m doing a 24 hour cold fermentation and will bake at approximately 7pm tonight. Not sure if I over proofed because I let the dough double when I usually shape at 75%, but it’s looking a bit larger than usual. I’ve never done whole wheat before so we’ll see if I get good oven spring. I will also try misting the top with water before baking to get extra blistering.