I use my scale now as much as possible when baking so below I'm giving weights on ingredients first, but also cup measurements used in the book. If you have a scale which will tare (reset to zero with the bowl on the scale) you can use this method; Put the bowl or bread dough container on the scale and tare to zero. Add the whole wheat flour to 1lb, 9 oz and hit tare. Add the AP flour to 10 oz and tare, etc. I never even got a measuring cup dirty. I just poured it into the container directly from the bag.

Cover loosely with the lid to the container or with a kitchen towel and allow to rise for two hours at room temperature.  The dough will rise (a little more than double) and then will collapse to be flat on top.  Refrigerate and use over the next 14 days. Do not seal in an airtight container. The lid should be loose to allow gas build up to escape.

On baking day, pull off a grapefruit sized (about 1 lb) piece of dough. You can tear it off or cut it with a serrated knife. Note; I like my loaves bigger so I tend you get three per batch instead of four.

Shape the loaf; DO NOT knead it. Just pull the sides down and around to the bottom of the loaf to form a ball. If baking it in a loaf pan, you will want to elongate it to fit into the pan. Otherwise, make a round loaf called a boule.

Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment paper for 90 minutes. According to the book, whole grain dough takes longer to rest than white dough. You also won't see much rise during this time, but it will rise once it's in the oven.

After an hour, (30 min before baking), preheat the oven to 450 degrees. If you have one, put a baking stone on the a middle rack. Place an empty broiler tray on the floor of the oven (this will need to hold about a cup of water).

Just before baking, brush the top with water. Slash the loaf with a 1/4-inch deep cut down the middle, if baking in a loaf pan. If baking a free-form loaf or boule, make diagonal slashes across the top or do a cross pattern.

Put the loaf pan into the oven, slide the loaf onto the hot baking stone, or put the loaf into the oven on a sheet pan. Before closing the oven door, pour 1 cup of water into the broiler tray on the bottom of the oven. Be careful, this will create a lot of steam. The steam helps give the loaf a great crust.

Bake for 30-40 minutes, depending on the size of the loaf. My loaves, which are 1/3 of the batch of dough instead of 1/4, take about 40 min. Bake until the crust is evenly brown and the loaf sounds hollow when tapped. For the loaves cooked in a loaf pan, I remove them from the pan for the last 10 minutes of baking and put the loaf directly on the rack in the oven.

If you can wait, allow to cool on a wire rack before slicing. The bread's texture will be better this way.