I gave this a 7 hour overnight bulk rest at 20c then proofed in cloth lined baskets for 2.5 hours. The levian made up 8% and was helped along with 0.1% fresh yeast.
Lets call it an "overnight small town hybrid blonde"
The crust had a great chew to it, the acidity though was a little more pronounced then I had hoped for but was still within the realm of polite.
baked weight: 850grams