Thank you Jeff. Would you mind posting your mix times and techniques used. I'd like to take a look at your methodology. I have a few 5lb bags of Guistos UP I need to use up. Thanks.
Ha! I'm afraid there isn't much of that,:D which is what I was going for. I started messing around with this when I had little time for making pizza and have found this to be a pretty forgiving dough. I've noticed adding the stretch and fold helped the finished texture and the pan rise really helps the crumb.The following may frustrate you if you're looking for exactness...
It's a no knead dough with a stretch and fold at 10-12hrs, placed in a lightly oiled pan at 12-14hrs and gently stretched to the edges over the next hour or so. Let it rise in the pan a 2-4 hrs top and bake. 450 w the last 5 minutes or so directly on the stone.
I've been using up to 15% ww, spelt and rye flours with these.