Now you have pre-fermented dough.
'AP flour, bread flour, whole wheat 200g eg.120g white flour+80g whole wheat
'salt 1 teaspoon
'yeast water about 50g
sugar, brown or honey 1 tablespoon
Knead for 10-20minutes to see some gluten film(jump to other bread making site. see a picturein the middleof the page) . Gluten film does not need to be very thin.
You can use a stand mixer or a bread maker. I use bread maker for kneading.
Place the dough in a bowl and let it sit for 2-6hours, until double in bulk. Time depends on the room temperature and yeast's strength.
In yeast water baking with whole wheat flour, 60-65% water (yeast water+water) in ratio to flour is enough. Also while the dough is rising, the dough is loosen and becomes soft. Please be careful how much water you add. It's easy to add water but difficult (almost inpossible) to remove water from the dough!
Generally speaking, bread flour needs more water than all purpose flour. Whole wheat flour needs less water than all purpose. So you can put around 70% water when you bake with bread flour only.