This may be my favorite recipe for bread. At least, I think it has great potential to become my standard because of the overnight/hands off method. This comes from Peter Reinhart's Artisan Breads Every Day, pg 83. I was lucky enough to find this book at the library.
6 1/4 cups ww flour (794g)
2 tsp salt (14g)
3 1/2 TB honey (71g)
1/4 cup oil (56.5g)
1 1/4 cups lukewarm water (283g)
1 1/4 cups lukewarm milk (283g)
1 1/2 TB yeast (14g)
Whisk flour and salt together. In separate bowl, whisk egg and oil. Separately, combine water, milk, honey and yeast until dissolved. Add egg mixture and water mixture to the flour mixture.
Mix with paddle attachment for 1 minute on lowest speed. Let rest 5 minutes. Mix with dough hook 2 minutes on medium low. Add flour or water as necessary to get a supple and slightly sticky dough. Mix for additional 4 minutes, increasing to medium-high for last 20 seconds.
Knead by hand in bowl for a few seconds, adjusting flour and water as needed to get a slightly sticky dough. Form into a ball. Stretch and fold from front, back, and both sides, flip dough over and tuck into a ball. Cover and let rest for 10 minutes. Repeat stretch and fold two more times, completing within 30 minutes.
Place in large oiled bowl, cover with plastic wrap, immediately refrigerate overnight or for up to 4 days. May portion into 2 bowls if making loaves separately.
On day of, remove dough from fridge 3 hours before baking. Divide into 2 loaves, if you haven't already. Shape into loaves and place into greased pan. Mist with oil, cover loosely with plastic wrap and let sit at room temperature for 2-3 hours or until 1 1/2 times its original size.
Bake at 350' for 40-55 minutes, rotating direction in oven after 20 minutes. Bread is done when temperature is 185' in the center. Remove from pans and cool at least 1 hour before slicing.
Update: Now that we're on GAPS, I'm not really using this but I did want to preserve it for the future. And I never got a picture of it!