I made this bread yesterday with all white whole wheat and it was great in texture and taste! I didn't plan on using all white whole wheat but I got carried away and decided to go with it. Having made your all most no knead baguette several times I knew the basic texture (flour to water ratio) to aim for. The only adjustment I needed to make was a bit more water, around 1/4 cup, added slowly so as to not over moisten the dough.

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