The secret of this basic bread dough is that flour is added to the liquids, rather than the other way round, which is what most regular bread recipes call for. Adding flour into the liquid allows the gluten and fibers to absorb more water, and as a result you get a more pliable dough and a moister, less crumbly bread. In other words, your bread tastes better! We learned this technique through Patricia Wells' excellent book At Home in Provence. In our house we use freshly ground spelt flour, but any good quality bread flour will work. Be creative and try to add other grains than wheat or spelt. Just keep wheat or spelt to 50% or more to provide gluten which makes your bread springy.