500gm of strong wholemeal (wholegrain) flour (Lidl)

485gm of water (tap)

10gm salt (fine sea salt)

7gm yeast (tin fridge)

Mixed it in a big bowl with the handle of a teaspoon while making tea earlier. I have covered the bowl with a large plate and left it somewhere about 20C. I'll give it a few folds at lunchtime then stretches and folds tonight. Then shaping it into a boule and letting it rise again then baking.

I'm aiming at 20 minutes labour. I've used 5 minutes weighing and mixing. I'm timing the doing stuff bits. The problems I can see are sticking and handling at the end - the baking tin or whatever - maybe a pizza stone. It'll be edible - I'll bake at 240C for 10 minutes, then 180C for 45 minutes. Folding/stretching is the easy bit - just wet your hands a little and be quick.

A bit of an experiment. I figure the timings will work well with strong wholemeal because the enzymes in the bread will do their job. Or it could be a sticky mess. I'll spare you pictures because wet wholemeal flour looks like cold, dodgy, porridge.