How to make Whole Wheat Baguette_No Knead Baguette_Lodge combo cooker_home baking

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(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

Dough formula
B's (%): 10.0%, Tr (g): 25.0g Whole Wheat Flour
B's (%): 90.0%, Tr (g):225.0g Strong flour
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 76.0%, Tr (g):190.0 g Water

Process
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, melt the instant yeast.
4. Add salt and dissolve.
5. After evenly mixing whole wheat flour and strong flour,
Put the flour(whole wheat flour and strong flour) into the bowl,
   Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
   Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lodge 10-inch combo cooker lid.
16.Put in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)
18.Remove the bread from the oven and cool
19.Tasting after completion of bread

* Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)