300g stone ground WW flour (not *wholemeal*)
5g fresh cake yeast
this was a same-day dough. hand-mixed at about 8am, with rests and stretch'n'folds until 9am. bulk rise for about 4 hr, divided into 3 balls at about 1pm and left for about another 5 hrs before bake.
stretching these took a little more patience than with regular white flour as the whole wheat dough doesn't seem to have the same elasticity - but ok to work with in the end. baked for the first two minutes in a small table-top oven which does the bottoms well, and then transfered to a regular oven directly under the broiler/grill for about another 2-3 minutes to do the tops.