Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Same hydration - 76%, same recipe and technique, only change was the flour from King Arthur Bread Flour to the commercial King Arthur Sir Lancelot High Gluten Flour. Best oven spring yet!

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Quixdraw Loc: x

Fine food photo! Used King Arthur exclusively for years. Now I can't just grab it in the store. Flour isn't just flour, your result speaks for itself - will have to hunt down some of the High Gluten - and the Bread flour as well. Thanks for the tip!
Their manual dough mixer is a very handy tool - was given one as a gift by an advanced baker friend. One of those little things that makes life easier.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

I don't use tools For this I did a 300 g poolish preferment (100% hydration - 150g water, 150g flour - with a pinch of yeast) which I fermented at room temp for 24 hours. I then added 350 g Sir Lancelot high gluten and 50 g whole wheat, and another 255 g water, 2 g dried active yeast and 10 g salt - combined with a large chopstick, then "manhandled" for about 3-4 minutes to mix thoroughly. Set aside for 30 mins to rest, then slapped and folded several times for a few minutes, rested for 30 mins, then slapped and folded, rested for 60 mins (total 2 hours bulk fermentation) shaped into a boule, placed in a well-floured (with brown rice flour) brotform to proof for 1 hour, then slit and baked for 18 minutes @ 485°F in a covered cast iron Dutch oven, and uncovered for another 27 minutes, until the internal temp was 208°F.

I use a similar process with sourdough, using a starter to replace the poolish.

Quixdraw Loc: x

nimbushopper Loc: Tampa, FL

Looks really good!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks! It was!

JustJill Loc: Iowa

That looks great! I have bread rising as I type. I will have to look for that flour and give it a try.

Tito14 Loc: Central Florida

Beautiful, send me the recipe.

All the Best !

joecichjr Loc: Chicago S. Suburbs, Illinois, USA

You are obviously a man of many talents

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

I use this basic recipe, using the "advanced" handling for maximum oven spring. I bake mine in a cast iron Dutch oven, and use a parchment "hammock" to transfer the finished dough to the Dutch oven. I reduced the hydration to 75%, but otherwise it is almost exactly as I did mine.

https://www.youtube.com/watch?v=5mehXzl7yHA