The recipe comes from the Jan/Feb 2008 Cook's Illustrated. Fun magazine, they really explore technique and science in their recipes. I'm not terribly skilled in the kitchen, and this load of bread came out great for me (1:2 whole wheat to white flour). Not much work, delicious texture and taste, crisp crust, consistent results. What's not to like?
Photo from Jugalbandi, who have their own version of the recipe.