Rose Levy Beranbaum, Gold Medal Flour bag
3 1⁄3 cups bread flour
1⁄4 cup whole wheat flour
1 1⁄2 teaspoons fine sea salt
1 1⁄4 teaspoons yeast
1 1⁄3 cups water
1 teaspoon honey
In a medium bowl, stir together flours, salt and yeast. Stir in water and honey. Knead dough until smooth and springy, but still slightly sticky. Add a little flour or water as necessary.
Lightly brush oil inside of large bowl. Place dough in bowl, turning to oil all sides. Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round ball. Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
Place baking stone on lowest oven rack and heat oven to 475°F Carefully cut an X-shaped slash on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
Bake 10 minutes; reduce oven temperature to 425°F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on a cooling rack.
NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following–Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.