Whole wheat bread

1.5 cups water

3 cups flour 

1 teaspoon dry active yeast

2 teaspoons salt

For a 100% hydrated dough. But it's not actually by weight, rather, by presumed weight and that turns out to be wrong because the flour scoops are mounded, not level, and because 1 cup of flour is whole wheat which is heavier. 

So the dough is not that wet. It's actually a bit stiff. 

To compensate, the dough as it is being kneaded is held under the running tap to coat the stretched dough entirely with water that is worked in. Twice. This loosened the dough nicely, but not so much as actually wet dough. All this means that it will not rise to open crumb when it bakes in the cloche. And it will bake to 200℉ and still be a bit wet, a bit heavy inside. 

I'm low on all types of flours. 

This is actually 

.5 cup malted whole wheat milled at home

.5 cup white whole wheat given to me at Christmas

1 cup all purpose flour (middle protein)

1 cup bread flour (high protein)