one recently so if it is dead, I can get another one when I visit for the holidays. Again this recipe comes from Hamelman's book- which I'd recommend highly- if just for the section on breads made with preferments. I'll be submitting this post to yeastspotting.
1 lb flour
10.4 oz water
2 tsp salt
1/4 tsp yeast (or less)
Mix until just smooth and rest for 16 hours at least up to 20 hours seems to be fine (my house is on the cold side 63 degrees)
2 lbs whole wheat (white wheat is nice too- just really pale- like this bread)
1 lb flour
2 lbs 1 oz water
4 tsp salt
2 oz honey
Mix the rest (without the preferment) then add the preferment in chunks. Knead until supple and smooth- not sticky- a bit on the loose side. Folding works really well for this dough.
Ferment an hour then fold. Ferment another another hour. (Usually I err on the side of too much time- so more like 90 min each ferment)
Divide into 1.5 lb pieces and shape. Allow to ferment another 60-90 min. Bake at 400-450 for 30-40 min (my oven sucks so I'm sorry that I can't give better instructions than that!!) I often turn the oven off at the end leaving the door open and allow the bread to 'dry out' a bit as it cools. It seems to make the bread hold up better in the freezer.