Sam, Ada

I knead using Kitchen Aid machine and the dough hook.

For 19 ounce dough I think it went something like this:

8 ounces Wheatmontana premium unbleached white flour
1-2 Tablespoon of wheat germ for character
4.3 ounces water
6.7 ounces very active starter
heaping tsp of salt


I put all the ingredients in the mixer except the salt and 1-2 ounces of the
water.
Mix and knead for 2 minutes, rest for 15 minutes.
Add salt and knead for maybe 6 more minutes slowly adding the reserved water in
last two minutes to obtain a very slack dough, one you can't work with your
hands.

Rise dough for 3-4 hours or use judgement.

Lightly form dough to shape and rest on well floured couche to hold shape.
Rise for 40-60 minutes.
Flip over onto parchment and let rise another 30-40 minutes.

Bake in hot oven. Massive steam is important in this approach as shown in one
of those links.

Beware; different flours absorb water very differently. You will need to use
your experience over anything written here.

Also, If I remember correctly the SDI starter I used to own was very strong at
rising bread and might benefit holey loave.

Ed Bechtel