Lead Dog has a GREAT basic bread recipe posted, Old Country Bread, that is all simplicity and flavor. It's a great loaf for every day and I make it often. This week, I decided to change it up just a tad. Take the recipe and method as it stands but use all white flour (I used unbleached store-brand all-purpose), add 25 g more and add 50 g of whatever honey you have around (again a respectably amber store brand for me). "Overnighting" the proof after a single fold, then letting it come around to room temp for a few hours before shaping made for a beautifully chewy crust. I've also become quite the devotee of using a food scale. Avon, of all companies, recently offered a cheapie $20 model that does just fine for a home baker and has decent features. My favorite is the easy to clean glass top.
I like to bake big loaves in a circa-1935 chicken roaster as the heat trap between the body and outer part of the pan (imagine an oval dome that was then pressed in to create a well) makes for beautiful baking. This adaptation came out so beautifully I just had to share it!