• Whisk together 11 ½ oz all purpose flour, 2 ½ oz whole wheat flour, 1 oz wheat germ, 1 ½ teaspoons table salt and ¼ teaspoon dry yeast in a large mixing bowl. Add 12 oz water all at once and mix with a spatula until the flour is incorporated. The dough will look shaggy, not smooth. Cover the bowl with plastic wrap and leave it at room temperature for at least 10 hours and up to 18 hours.
• Lightly sprinkle a sheet of parchment paper with wheat germ. Turn the dough out onto a lightly floured surface and knead very briefly, just 12-15 times. Pull the sides of the dough towards the center to form a round. Set the dough, seam side down, onto the parchment paper.

Sheet Pan Baking

• If you are using a sheet pan, slide the parchment paper onto the pan, cover the bread and set aside to rise until doubled in volume, about 1-1½ hours. Preheat the oven to 400 °F.
• Uncover the bread. Sprinkle the top of the loaf lightly with flour. Use a sharp knife or a razor to slash a ½” deep X across the top of the loaf. Slide the pan into the oven and bake until well-risen, golden brown and the interior temperature is 200 °F. Slide the paper onto a rack and cool to room temperature before slicing

Dutch Oven Baking

• Use the parchment paper to lift the dough and set it into a heavy Dutch oven. Cover the pot with plastic wrap and the lid of the pot. Leave the dough at room temperature to rise until doubled in volume, 1-1 ½ hours. Preheat the oven to 425 °F.
• Uncover the bread and sprinkle the top of the loaf lightly with flour. Use a sharp knife, scissors, or a razor to slash a ½” deep X across the top of the loaf.
• Cover the pot and place it in the oven and bake the bread for 30 minutes. Remove the lid from the pot and bake for another 25-30 minutes until the crust is deeply-browned. Use the paper to lift the loaf onto a rack to cool to room temperature before slicing.