50/50 whole wheat loaf

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3 cups whole wheat flour (I used local flour from a feed mill; it's relatively coarse, with big flakes of bran)

3 cups all purpose flour 

3 cups of cold tap water

1 tablespoon of salt

¼ teaspoon of dry yeast 

1 teaspoon of diastatic malt

Afternoon before baking mix the ingredients  into a lumpy dough. Keep it covered at room temperature and give it a little stretch and fold now and then. No need to do it at any regular intervals. When the dough feels nice and springy and it formed a smooth ball leave it to expand a little and then refrigerate overnight

In the morning toss on the board, form a loaf, place in a basket,  let proof and then bake in preheated clay pot

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