an example

I make my baking as easy as possible - I want bread, not the experience of making bread.

I keep a sourdough starter, and I feed it about 30 grams of whole wheat flour and 20 grams of water, about every other day, so it is always ready, always very active, and always about the hydration of my dough - one less thing to worry about.

On a baking day,  I start about 5:30 am by  grinding ~480 grams of hard red wheat and 20 grams of rye malt through the stone burr grain mill 4 times, once coarse, once medium, once fine, and once fine as possible. (Some grain mills are not designed to re-grind meal/flour). This takes less then 10 minutes. I put the fresh flour in a big mixing bowl, (with a lid, I sometimes just use a stock pot), add ~5 grams of instant yeast, about 50 grams  of sough dough starter (often half my starter),  about 666 grams of room temp water,  mix with a wooden spoon,  put the lid on it, and let it ferment at  room temp for ~6 hours. We have wet seasons and dry seasons, so the moisture content of my wheat varies by 5% through the year.  At this stage, I do not worry about hydration.  This mix ferments fairly  rapidly. I check on it and give it a stir a couple of times during the morning. 

After lunch, (1:00 pm) I stir in by handfuls 500 grams of good bread flour and 20 grams of salt,  and I let it sit covered for most of an hour.  In the next hour, I give the dough several stretch and folds, and I adjust hydration either by adding water or flour.   About 2:30 pm the dough gets pre-shaped, bench rested, the loaf/loaves formed, and placed in a proofing basket(s), covered with shower cap(s), and allowed to rise in a warm place for a couple of hours. 

About 4:30, it gets put on the hearthstone in a 450 F oven.  Oven temperature is reduced during baking because we do not like very dark crusts.

Thus, we have fresh bread for dinner at 6 pm.

When I am baking for friends that grew up  with "black bread", I  use more, or even all, whole wheat. The bread should fit the rest of the menu.