Step 1

Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.

Step 2

, Mix and knead all the ingredients — by hand, mixer, or bread machine — to form a smooth, elastic dough. The dough will be a little bit sticky; but if it's firm enough to hold its shape, no more flour is necessary., Cover the dough and allow it to rise for 1 to 2 hours (depending on the vigor of your starter), until noticeably puffy, though not doubled in bulk., Lightly grease and lightly flour the base pan of a long covered baker ( glazed or stoneware) or 4 to 4 1/2-quart baking crock or Dutch oven., Gently deflate the risen dough and shape it into a log. Place it in the baker, put the lid on, and allow it to rise until it's level with the rim of the glazed baker or 1" over the rim of the stoneware baker, about 1 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F., Bake the bread for 35 to 40 minutes with the lid on, then remove the lid and bake for 5 to 10 minutes longer, until the bread is golden brown and the interior registers 190°F on a digital thermometer. Remove the bread from the oven, and turn it out of the pan onto a rack to cool.