475 g flour (I used 250 white flour, 225 g whole wheat)

1 g active dry yeast

8 g salt

365 g water

Stir to combine, leave in a covered bowl over night while you sleep

in the morning preheat oven to 250 c

using a silicone dough scraper, scoop out of the bowl onto a floured surface and split in half

put each half on some parchment and bake for 25 minutes