Have started to weigh the ingredients, as I’ve noticed radical variations in the flour volumes when making a big bread. This is a for a big loaf with some whole wheat:

600 g white flour
260 g whole wheat flour
690 g water
1/2 t. yeast
16 g salt

Since I was getting a lot of brown on the bottom of my loaf I now bake at 425 degrees instead of 450 for 40 minutes (rather than 30) because of the temp difference, and because it’s such a big loaf.

And Mark Bitman discussed feedback on the original recipe and some comments on ingredient weights:
http://www.nytimes.com/2006/12/06/dining/06mini.html