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This was an easy one and wonderful with chowder earlier today. 1 hour’s proof after mixing, divide and shape then, baked at 230°C/450°F for 10-12 minutes.
Recipe appears in the books Dough and Crumb by Richard Bertinet

• 500g strong bread flour (I used Canadian AP)
• 350g water
• 3g instant yeast (10g fresh yeast)
• 10g salt
• Olive oil for brushing 
• Optional add-ins: olives, roasted peppers, garlic powder,  rosemary, thyme 
  

 I recently had another birthday tick over,  this one  3 Score and 10 which i enjoyed with a friend who also celebrated his 78th birthday 2 days after mine . We were away fishing on the south coast of Western Australia and did very well catching the daily bag limit of Black Bream each day!

Finally just going to try it and see what happens. Updates + pictures as I go.

Soaker: Combine and occasionally stirred for 3 hours, or until dough is fully cohesive. 

• (500 ± 10) g  CM 12% Red Hard Red Wheat Berries, Twice milled (Mockmill), no sift.
• (400 ± 5) g Tap Water, Lukecold
• AFTER COHESIVE: Knead in (11± 1) g salt.

Leaven: 

So, I was inspired by Dan's post to try a new drug, errr... ascorbic acid (vitamin C) in my baking. And I also did a little bit of reading up on this site and saw that Doc. Dough recommended a much lower amount than was used in Dan's original post - 20-30 ppm of ascorbic acid.

The Community Bake posting can be found here

Perhaps to stimulate some thoughts about what you wish to try, here are five breads I’ve recently baked and which ventured into my own no comfort zone.  Keep in mind that this is my personal version of this CB, and merely here to give examples of what took me out of my own personal comfort zone.   If it provides some ideas for you, all the better.

but I made this in a 8” square pan. 

slight adjustments to Maurizio’s recipe

Posted my first experience with the Kingdom Bakery Ciabatta the other day, and was pleased with the results, but tinker I must.

Changes this time employed a trifecta of pro baker's techniques, starting with the Kingdom mixing and BF, followed by the Ciril Hitz method of divide, and then the Scott MeGee method of shaping. 

The final three folds were performed on a watered bench-top with no flour. And I ensured that after each fold I returned the dough to the vessel seam side down.  

My grain source is undergoing some changes and is temporarily closed so I'm running really low on supplies (other than rye). I am breaking more intuitively these days since I'm short on time, but the bread is about 35% rye, 5% whole wheat, and 5% whole spelt. The remainder is KABF. 2% salt, 20% rye levain, and 6 hour bulk around 70 degrees followed by overnight in the fridge. 

I've been tweaking this recipe a little each bake and narrowing it down to a method that works for me.  Have tried it as sourdough, but I like it better with raisin yeast water.  The toasted buckwheat really comes through, and I've slowly reduced the amount so it doesn't overpower everything else.  Have tried it as both a hearth loaf and a pan loaf, but it's really working better for me as a pan so far.  It's hard to keep good strength with the non gluten flours and the inclusions, so the hearth loaves tend to flatten more than rise.  Today, I tried Dan's loaf pan m