I find this recipe is convenient enough to never need to buy bread, without it taking much time out of my day. It avoids discarding starter which I like, and is very flexible. The main thing is to take account the room temperature for fermentation, cold kitchens can be slow!
DAY 0 (usually the previous bread day):
-Eyeball starter to ~1:1
DAY 1 (fine to wait a few days after feeding):
-1200g flour, 1:1 white:wholemeal
-95% of whatever starter is in the jar, weighing the starter out beforehand
-25g salt
-100g seeds
-enough water to get to 80% hydration depending on how much starter I add
-3 to 6 coil folds
-as soon as gluten seems strong, pour into 1kg loaf tin
-prove on counter (no fridge) overnight in cold kitchen (winter in Scotland)
-remember to re-feed starter
DAY 2:
-bake first thing in the morning around 24 hours after first mixing
-250C for 20 minutes, 200C for 40
by bigbighyperbola