Outside of ordering online (and I really don't want to do that) any ideas on purchasing retail now hard to get high gluten flour in the Washington, D.C.-Virginia-Maryland area?

Thanks!

Neal Lavon
Takoma Park, MD
USA

This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of

I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197.  He states that it is to bake until almost black or charred for the most authentic loaf.  I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.