rparker's Three-Flour Detroit with Honey and Malt

Dissolve the salt and honey in the warm water (it will cool as it sits, which is fine).

Stir together all the flours, the yeast and the diastatic malt powder, then add the dry mix to the water and stir until it clumps together with almost no dry flour remaining.

Rest 5 minutes, then mix another minute or so until it becomes a dough; bump the mixer up a notch and knead 4 to 6 minutes, taking care not to overwork it.

Cover and let it bulk ferment about 30 minutes while you smear a tablespoon of butter-flavored Crisco over the bottom and most of the way up the sides of the pan.