adapted from Artisan Bread in Five Minutes a Day

• 480 g bread flour
• 300 g white whole wheat flour
• 740–760 g lukewarm water (about 100°F / 38°C)
• 13 g yeast
• 25 g salt

Mix all ingredients, cover, and let rise three hours.  At this point you can punch it down and refrigerate.

When ready to bake bread, cut off 1/4 of the dough and form into a ball.  Place on cornmeal-sprinkled baking sheet or bread peel.  Let rise 40 minutes.  Cut deep slits into dough with very sharp knife.

Preheat oven to 450° with pizza stone on middle rack and rimmed sheet pan on bottom rack.

Slide dough onto hot pizza stone and immediately add 1 cup of hot water to sheet pan.

Quickly close oven and bake for 30 minutes.

You can add different flours to the basic recipe.  I usually do 4 cups white to 2 1/2 cups whole wheat.  Today I did 1/2 cup rye and 1/2 cup buckwheat to 5 1/2 cups white.