sourdough whole wheat baguette

preheated stone in

preheated oven with ice

thrown in the bottom

2 loaves

1 c wheat chef, 1/4 c diastatic malt powder, 1 T kosher salt, 4 c white whole wheat flour, 1 1/3 c water

stir; rest, covered, room temperature, 1 hour; fold 8x, rest covered, room temperature, 8 hours; fold 8x, rest, covered, room temperature, 12 hours; form 2 logs, slash tops, rest 1 hour; bake on preheated stones with steam, upper rack; 445 F, 25 minutes; 350 F, 10 minutes

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