I make bread with 80% hydration: 500 g plain flour (11% protein) definitely no wholemeal, 400 g water, 8 g salt, 1 g dried yeast. Mix roughly leave covered for 12 hours at room temperature (that's between 15 C and 20 C at the moment), cook in a preheated pot with a lid for 30 minutes at 230 C, take off lid, cook for 15 minutes more.

Has a good crust and crumb.