Follow the steps in the video except use: 1 Tablespoon of yeast, slightly less than 1 Tablespoon of sea salt (so it’s not too salty). 1/2 cup of wheat germ, 1 cup of whole wheat flour, 5 cups of bread flour.
Because I buy the bulk dry active yeast, and not the pricy fast acting yeast, I start by disolving the yeast in a big bowl with the 3 cups of water. Then I mix all the dry ingredients together in another bowl. I add the dry to the wet, after the yeast is foamy.
Then I let it rest for 2 or more hours. It usually doubles in size. After shaping the loaf just like the video explains, I put the corn meal on a flat cookie sheet, then cover it, and let it rise for about 40 minutes.
I bake it for 10 minutes at 500, (throw in the water) 10 minutes at 450 and 10 minutes at 350. Let it cool on the rack and enjoy!