This is a bread we made in class (way back in the halcyon bread days, before butter and sugar commandeered my educational life).
I modified the formula to use liquid instead of stiff levain. I removed the small amount of instant yeast, and increased the fermentation and proof times accordingly. I used a different seed mixture and slightly increased the amount of whole grain flour. I added an autolyse (rest period after fours are mixed with water and starter).
So is this the same bread we made in class? Here I turn to G. W. F. Hegel, who said, “Identity is the identity of identity and non-identity.” That clears things up nicely, doesn’t it?