Taoist's guide to gardening and the quest for the perfect bagel: Basic White Yeast Bread

TWF - 652g
Hydration - 62%

Sponge:
King Arthur Unbleached All Purpose Flour - 341g - 52%
Water - 90° - 405g - 62%
Honey - 45g - 7%
Instant Yeast - 2.4g - .4%

Combine - Mix a full 2 minutes with a whip to incorporate air into the mixture. It will be like pancake batter.
Ferment at 40° 8-24 hours - Sponge will more than double

Dough:

King Arthur Unbleached All Purpose Flour - 311g - 48%

Dry Milk - 40g - 6%

Instant Yeast - 2.4g - .4%

Lecithin Powder - 2g - .3%

Butter - Unsalted - Softened - 128g - 20%

Salt - 15g - 2.3%

Combine: Flour, Dry Milk, Yeast and Lecithin
Add to mixer:

Sponge
Flour mixture
Mix on low until just combined
Autolyse 30 minutes
Add butter and Salt

Knead on medium 7-10 minutes (#4 on my KitchenAid) It will not come away from bowl until last minute. When finished dough should be smooth, shiny and stick to your fingers.
With oiled spatula, scrape down sides of bowl. If not stiff, add flour. If not sticky add water.
Rise to double at 75° - 80°.

Punch down very gently, don't push out all the air.
Two envelope fold.
Rise to double.

Turn out onto lightly floured bench
Divide in half for two loaves. I made two boule

Place into lightly greased loaf pans. I used a cloth lined Banneton to proof my boule

Cover lightly with plastic wrap. I use a cotton towel
Rise in 80° temperature and 80% humidity proofing environment until loaf is 1" above top of loaf pan, test with finger press that will very slowly fill in
Preheat oven for 45 minutes to 350°. Rack in middle of oven, use pizza stone and place a steam pan to heat on bottom of oven. I also use the "Roasting Pan Lid" method* of steaming my bread. Spray boule with water prior to baking, score with lame, 20 minutes under the lid, then the rest of the time no lid.

*See the following:

http://www.youtube.com/watch?v=-4PHUyRmpPc