Hello from Denver. Any other denver home bakers here on the forum? I'm curious if anyone has a good flour source in the area. There is a new micr0-grocer, The Clever Turnip, based out of Black Eye Coffee Shop (new shop in the highlands.) They currently have a couple products from Heartland Mills (barley, malted AP) so I asked them if they could bring in the strong bread flour. If they do I'll post here so you can get it also and support this shop.
I'm in my 50's and new to bread baking. My mom made YUMMY bread when I was little, with at least 2 punch downs (I always got to poke the bowl), but the one time I tried to make bread on my own, back in 1990, it came out hard as a rock, with a crust like plate steel. I decided to stick to store-bought...
While surfing the Web, looking for cookie recipes for cast iron baking pans, I tripped across the "No-Knead Bread" phenomenon from the NY Times. Having always believed that my one sorry attempt to make bread was tied to poor kneading, I was intrigued.