... here's what I make a couple of times a week for our family's bread.

Ingredients

• 190 grams stiff whole wheat starter (60% hydration)
• 295 grams water
• 300 grams whole wheat flour
• 9 grams salt
• 1 Tbs unsalted butter (14 g)
• 1.5 Tbs honey (30 g)

As far as the procedure, I mix the water and starter first, mash it a bit with my fingers, and then give it 5 minutes or so to soften. Then I add the honey, salt and melted butter to the water, which I swish around with a spoon. Last, I add the flour and mix it until hydrated.

I let it sit an hour, then I work out any lumps with my fingers and do a stretch and fold. I'll do two more with 30 minutes to an hour in between. Depending on how cold it is -- and these days it's about 64 degrees, max -- I'll let it rise for 3-5 hours. I then preshape, let it rest 15 minutes, and then shape it into a sandwich loaf in a greased pan.

If it's warm enough, I'll let it rise on the counter. If not, I'll put it in a cooler on an upturned bowl and then throw 1 cup or so of boiling water in the bottom. After 2-3 hours, it's usually risen to about 1/2 to one inch above the rim. I then slash it and put it in a cold oven turned to 350 degrees F. It bakes for 50-55 minutes.