Now, before finding TFL I thought I knew a lot about bread baking, not so when you consider artisan style breads and sourdough starter. I am a food storage fanatic, have 4 children and haven't bought bread for probably5-6 years. Other than the occasional loaf during tax season (I am a cpa). So, this is the recipe that I use. I buy my white wheat from Montana Milling (high protien content) and grind it in my ultramill wheat grinder. Now, I am sure you could just buy wheat flour at the store, provided it has a good high protien content. Even though I feel I buy the best white wheat out there, I still add VWG.
Here is my recipe. This was before I knew about weighing my ingredients.
2 cups warm water (110-120deg)
2 T sugar
1 T active dry yeast
1 T salt, dissolve.
Then add 3 1/2 cups wheat flour and
1/2 cup gluten,
mix all together (I use my kitchen aid for this), let rise for 45 minutes
Then mix together (I use a 2 cup pyrex)
2/3 cup warm water,
1/2 cup brown sugar,
3-4 T safflower oil (you can use other types of oil, but this has a nutty taste that i like).
Take oil mixture and add to the yeast/flour mixture, slowly in the kitchen aid (it has a tendency to slosh out if you do it fast),
then mix in 1 egg.
Add 3 1/2 cups of wheat flour, let knead in KitchenAid until a nice dough ball forms. Let rise 45 minutes.
Punch down and divide into 3 loaves, put in greased loaf pans (I use stoneware pans from PampChef) and let rise for 90 minutes or so. Bake for 27 minutes at 350 degrees.
It is a perfect sandwich loaf. Even for peanut butter.
I am trying to adapt this recipe to my starter, haven't been entirely successful yet, as I need to propagate my starter to whole wheat, whereas I currently have a rye and a white starter going.