Just made this bread for the second time yesterday for a friend's birthday. It was a big hit. I used Whole Foods organic A/P in lieu of the Khorasan. Doubled the recipe and divided into three loaves. I had doubled the recipe but added only 50g more water since i was afraid to handle the higher hydration. The altus was from the Polenta Pepita bread. Baked two yesterday with towel steam method. Refrigerated one, out for about an hour today, baked in covered stoneware for 15m at 470 and out on parchment for 13m at 445. This looks almost perfect. Unfortunately, i am giving it away and will not get to taste or see the crumb. Have to go at it again.
salma
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