I think the key to getting the crust right on that loaf is letting it rest overnight in the fridge. The slower fermentation develops more flavor and the dough becomes easier to shape. I have been using a mix of bread flour and whole wheat and it gives a nice texture. Just make sure your starter is active before you begin otherwise it won't rise properly. I usually feed mine twice a day for a couple days before baking. The oven temperature matters too so preheat it well and use a dutch oven if you have one. The steam helps create that crispy exterior. Let me know how it turns out and if you want me to share the exact measurements I used last time.

I also tried adding a small amount of rye flour to the blend and it added a subtle depth that was really pleasant. The hydration level ended up around seventy-five percent which kept the crumb open and airy. Shaping took a few tries to get right but once I learned to use gentle tension it held its form well during the final proof.

Regarding the timeline you asked about, I think we can have the initial draft ready by Wednesday if I focus on it tomorrow. The research phase is nearly complete and I just need to compile the findings into a coherent summary. I spoke with the team this morning and everyone seems aligned on the direction we are heading. One thing I wanted to double-check is whether we are including the supplementary data or keeping the report focused on the main findings only. I have attached the outline I put together so you can review it before I proceed further. Let me know if you think any sections need to be added or rearranged.

I also wanted to mention that the meeting next week has been rescheduled to Tuesday afternoon which gives us an extra day to finalize everything. The feedback from the last review was mostly about clarifying a few of the technical points so I have added some explanatory notes in the appendix. Please take a look when you get a chance.