75% Whole Wheat Success

Sure! It is a modification of the 75% WW Sourdough from Forkish FWSY, but since I use dabrownman's whole rye starter which is kept to a 66% hydration for longer-term storage, I make some adjustments:

Levain: I build the 200g levain build line here. https://www.thefreshloaf.com/node/40918/no-muss-no-fuss-starter I use WW flour for the build, though the starter is rye so there are a few grams of rye going into the dough.

Final dough: 

180g levain

285g WW flour

125g white bread flour

320ml water

11g salt

1/4 tsp instant yeast

Combine the flours for the final dough with water and autolyse for 30 minutes.

Add the levain, salt and yeast and mix by hand. 

Bulk ferment in my (relatively cold) kitchen takes anywhere from 4-6 hours, and I S&F 3-4 times in the first 2 hours.

Shape and proof: depending on my schedule, I sometimes do a short counter-proof for an hour and then bake, and other times proof overnight in the fridge.

Either way, I preheat my DO to 450F, then reduce the temp to 425F when I actually put the bread in. Bake covered for 25 minutes and uncovered for 20.

The main changes here from the Forkish are that I use all WW in the levain (and then more white bread flour in the final dough to get the final 75%), and that I make a slightly wetter levain, and use a little bit less water in the final dough then written.