My kids were starting to complain about SD bread. So I made a loaf of My Daily Bread.
I went with a lower hydration on this one as well - in the KA the dough ball was only mildly sticky and the kneading hook certainly worked the dough over. It windowpaned after roughly 10 minutes of kneading.
Interestingly the final loaf was less crusty and slightly firm and springy. Hard to describe, but definitely less crusty than previous loaves. It was cooked on a pizza stone at 500F for 10 minutes, then 450F for another 10 or so until golden and internal temp 205F.
Crumb was a bit on the fine side, oven spring was significant. I'm noticing that the SD cultures result in large holes in the crumb, and the use of commercial yeast results in a much finer crumb. Why is that?
The kids freaked out over the loaf, they loved it ... it was obliterated in about a day.