Hi everyone. The title says it all. I'm ready to take the plunge and get a 50 lb. sack. My home oven says it can go to 550, but I don't know if I can really count on anything over 500. My mixer is an Electrolux Assistant. I would like to do overnight proofing in the fridge. I am shooting for a puffy, chewy crust. I am pretty familiar with bread making and have my own scale, etc. I would really appreciate suggestions on whether to go with the KASL or special (bread flour), what hydration and suggestions on yeast amounts as I am not familiar with how much to cut back for the longer fermentation times. I plan on using a standard 2% salt amount unless someone has a reason for using less. Oh, and mixing times would be appreciated too.
Thanks for any help. Great forum! I've learned a lot already.