Here are some nice tasty sourdough bread made using Wilfa Probaker.

Levain:
100g wheat starter
140g whole wheat flour
100g water at 50c
Ferment at 30c for 5 hours.

Dough:
340g levain
570g strong bread flour
665g weak bread flour
380g whole wheat flour
285g spelt flour
41g salt

Mix slow for 5 minutes without salt.
Add salt and mix 3 minutes at high speed.
Bulk ferment 4,55 hours at 24c.
Make 2 folds during bulk ferment. About 11,5 hour apart.
Final shape without preshape.
Proof at room temperature for 3060 minutes.
Cold proof in fridge for 1215 hours.
Bake for 4050 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.

00:00 Intro
00:13 Ingredients
00:54 Mix
02:30 1st fold
03:03 2nd fold
03:48 Shaping
07:11 Bake
08:20 Results