Hey all! Thanks to the advice I've seen on here, I picked up a few bags of KASL. I'm using Reinhart's formula from The Bread Baker's Apprentice. I added a bit of wheat flour (about 6% of the total flour) for interest. I hope that isn't too sacriligeous to the NY style
No oil, no sugar.
I found the KASL to be finer than KA Bread flour, almost like cake flour.
Picture 1: "The dough should clear the sides of the bowl, but stick to the bottom of the bowl." Check! It took a lot more water than I'm used to. I attribute it partially to the wheat flour, partially to the very dry air in my house.
Picture 2: "The finished dough will be springy, elastic, and sticky, not just tacky." Check! I made it a wee bit stiffer this time than I did last time (my last try was with KA bread flour, and I made the dough -very- slack, like ciabatta).
Picture 3: My babies ready to be retarded in the fridge (boy that sounds silly). Excuse my poor portioning
They're about 6 ounces each. We're having a couple of friends over tomorrow to do individual pies.
I'll take more pictures of the finished products tomorrow! Enjoy!