My favorite recipe ever is from Il Fornaio (restaurant in CA) and is an easy Italian bread. I have changed the way I make it through the years. It calls for a starter dough that keeps for 2 weeks in the fridge. I stopped using that and just use some of my sourdough starter for the extra "oomph".
3 1/2 c flour ( I do 1/2 white & 1/2 wheat)
1 t yeast
1 t salt
1/2 c starter
1+ c water
I put the 1 c water in the machine 1st and add around 1/2 c as it mixes depending on humidity, amount of sourdough starter and how slack I want the dough.
I usually remove dough, shape and bake in the oven.