Overnight Country Brown

I'm still experiencing some acute flour shortages, and so this time I'm going back to Ken Forkish's Overnight Country Brown -- not enough white wheat flour for the Country Blown I made last week.

• Flour:
• 604 g Trader Joe's unbleached all purpose wheat
  
• 276 g whole wheat flour, mostly King Arthur, with a little Dakota Maid for when I ran out of King Arthur
  
• Sourdough starter straight from the fridge in the morning; didn't have to discard any because I had made pizza dough previously
• Folds: 10-30-60-180 minutes
• Temperatures
• Bulk fermentation: 24-22°C
• Final proof: 24°C
• Final proof: 3 1/4 h
• Baking time 30 min with lid; 26 without
• Slightly darker than I would have liked -- will set timer to 22 minutes next time
• Good rise, nice texture. I'm very happy with how it turned out.
  

Note to self: I need better oven mitts. I can make my current ones work, but there's not much of a margin of error. I found some vegan welding gloves but because of COVID they're currently out of stock.