Easy summer whole wheat

There is nothing like waking up and realizing there is no bread for your morning toast.  I ended up having to eat yogurt for breakfast!

I threw this loaf together with very little fuss, and 24 hours later there was bread. 

I mixed up what amounted to 175 g of ripe active starter at 100% hydration.

added:

290 g. of All purpose flour

204 g of hard white whole wheat

314 g of water

11 g. of salt

to the 175 g of levain. 

I mixed it with the awesome dough wand thing I found at of all places the dollarama.  (best $1.25 I have spent in a long time) Left it on the counter, went about my morning, gave it a stretch and fold in the tub, took the dog for a walk, gave it another fold in the tub and then left it to ferment.  After dinner (it's cold here...) I shaped it and stuck it in the fridge in the banneton with a cover.  Baked it up this morning and it is great!  A lovely soft even crumb, perfect for toast and sandwiches.  Had to write it down so I remember it.