Basic everyday bread recipe. Note the yeast spoon with the yeast: 2.25 tsp = one packet.

1.5 cups water. Add 2.25 tsp yeast and a scant 2 tsp salt, swirl to mix. Stir in 1 cup whole wheat flour, then 1 cup bread flour, then 1/2-3/4 cup additional bread flour. Dough should pull away from the sides of the bowl. Cover and let rise in a warm place for at least 2 hours.

Pour (and scrape with your hands) dough onto surface prepared with flour and cornmeal to prevent sticking.

Shape dough, slash with knife, sprinkle with salt. Bake in 450F oven with a pan of water on the bottom for approximately 45 min.

Dark crunchy crust. I made this yesterday.

Today it was served picnique-style with cheeses (Parmigiano-Reggiano, double-cream Brie, Nittany Valley Organics smoked cheddar), saucissons (Chorizo and Olli Napoli), canteloupe from the Blacksburg Farmer's Market, and other accoutrements. Paired with another bottle of 2007 Georges Côtes du Roussillon. Lots of bottle to bottle variation in this wine, primarily in the Brettanomyces concentration.