Okay, really, how much bread do I need? A lot. It's the jam thing that hurts. And then I started eating this rye bread toasted with chèvre and jam on top! Amazing. I just made the light whole wheat loaf (all from the bread book here) and love it too. I didn't use any white flour in it, just whole wheat and mostly white whole wheat.
I just was asked what I store my dough in, 'cause dang, stuffing a big round bowl in the fridge is so NOT convenient. Here's some good options from Zoe, one of the authors. There's a ton of info in the comments, too.
