While macerating berries for jam late yesterday afternoon, I made the dough for this simple country bread using William Alexander's ratios with my half whole wheat / half AP flour starter; baked in a Lodge combo oven. Recipe is linked below. The timing worked out so that the bread was ready to bake just as I put the jars of jam into the pots to process.
I recommend Alexander's book, "52 Loaves," for an interesting and enjoyable, if at times somewhat silly, read. ;o)