Well, I baked a whole wheat pie @ 500 in my tile lined oven. It turned out really well, and the taste was so much better than white whole wheat that I had been using. I don't think that taste preference would be agreeable to everyone, but I just like that hearty nutty taste.
Villa Roma: I used your basic formula for 400g of flour on the first page. The only difference was I didn't have 30 hours, so I used a mixer and more instant yeast. I made the dough last night (400g flour) and split it into two balls, one out all night, one still in the fridge. Since you are agitating the dough in the mixer and forcing it around, the hydration ended up being less than 90% because I had to throw in 3 Tbs of flour to be able to work and divide it post mixer. I'm going to try the "stir" method and 30 hr rise with less yeast next. Villa, when you make your bagels, do you boil them at all or straight bake? Also, did you ever put vital wheat gluten in the dough?
Nutrition Info - 6 Slices Total
Per 2 Slice Serving - Calories - 438kcal - Protein 32g - Carbs 56g- Fat 8g (34%, 58%, 8%)
Good little meal that sticks with you! I just made a quick pizza sauce with tomato paste, a chopped grilled chicken breast (spiced), and 2.5oz of part-skim mozzarella.
Edit: Man, I got to build an egg to get some char. Even tiles in a 500 degree oven don't fire the crust enough.