Mix water, flour and malt on low speed and adjust water to get a shaggy dough. This fully hydrates the flour. Allow mixture to rest 15 minutes. Trickle in water from fingers if necessary. Mix about four minutes.
Salt is table grind.
The equivalent volume of kosher salt is twice the table grind volume. The weights of the two are the same. Bulk ferment approximately 3 hours, reforming after about 1.5 hours. Form loaf on couch and sprinkle with flour. Cover with couch and plastic.