Baguette with Wheat Germ

Prepare the mise en place for the wheat sponge.

To make the sponge, combine the all-purpose and fine whole wheat flours and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 75°F (25°C) for 12 hours.

When ready to