Well the leaven rose reasonably well last night. It seems to pass the float test, though just barely. I mixed in 750ml of water (instead of 800ml), 800g of whole wheat flour and 200g of white bread flour. I then let it rest for 50 minutes. Then I mixed in 20g of salt, and gave it the first turn. Roughly every 30 minutes thereafter I turned the dough 3-4 times in the bowl. It doesn’t seem to be getting as billowy as the last one, but it may be the heavier grain. I turned it out, split it into two, floured the tops and created the loaves. I left them to rest for 30 minutes covered on the table. Did the final shaping and placed the loaves into floured towels in bowls and then into the fridge for baking tomorrow.