Flour prices can vary quite a bit Paul depending on part of the country and brand. I have very little experience with buying flour. Of course bulk costs less. For a 50lb sack of the Sams Club HG flour I believe I paid around $16 US for it. My memory is foggy though. Maybe someone can chime in about how much they pay for the KA stuff.
Paul I went out and got a new 12" stone from Sears. I paid about $12 and made another $5 donation to the troops. They got me last time too, only it was for poor kids or something like that. The last stone I had fell off that glass table when it crashed so I had to go make another donation yesterday.
I had enough of your flour to make 1 more doughball. I also made a 2nd doughball with my SC HG flour to compare the 2. I should have kept everything the same but I didn't.
I played around with a modified version of Scott's straight dough method by adding more flour upfront and mixing to a wet shag instead of a wet batter (so that would represent 85-90% of the flour). I then autolyse it for 10min this time instead of 20min. Then kneaded in more flour to get a drier feel than I had gotten 2 days earlier.
I calculated the new HR and to my surprise it was a 67%! Down from 76% and it wasn't hard to do. Based on this I have a theory about how autolyse affects hydration.
So with my SC HG flour I decided to use my old technique of adding in 75% of the dough and letting it sit for 20 min then adding in the rest slowly. I calculated the HR of this ball and it was about a 77%.
Here are the pics of today's pies in the MBE. WARNING!! Paul you better get a towel and cover up your keyboard buddy.
Get ready for some pizza p@rn.
Here's a shot of the new stone. It's ok, I need to dial it in though. Then the pie made with your flour.