Bread

... Therefore I recommend to anyone who is a baker that he use flour 
from wheat meal, well ground and then passed through a fine seive to 
sift it; then put it in a bread pan with warm water, to which has 
been added salt, after the manner of the people of Ferrari in Italy. 
After adding the right amount of leaven, keep it in a damp place if 
you can and let it rise. ... The bread should be well baked in an oven, 
and not on the same day; bread from fresh flour is most nourishing of all, 
and should be baked slowly.

flour (total) 6 3/4 c: 
TOTAL:
1 c whole wheat, 
5 1/4 c white at first, 
1/2 c later

warm water 2 1/4 c
salt T
sourdough 1 1/2 c

Put sourdough in a bowl. Add warm (not hot!) water and salt, mix. 
Add whole wheat flour, then white, 1 or 2 c at a time, first stirring 
in with a wooden spoon and then kneading it in. Cover with a wet towel, 
set aside. Let rise overnight (16-20 hours). Turn out on a floured board, 
shape into two or three round loaves, working in another 1/2 c or so 
of flour. Let rise again in a warm place for an hour. Bake at 350deg. 
about 50 minutes. Made 2 loaves, about 8" across, 3"-4" thick, 
about 1.5 lb, or three smaller loaves.

 Medieval Page
 Italian Page