75% hydration bread-flour dough was kneaded 30 minutes in bread machine. Then
it was removed from the bread machine, and stretched and folded several times.
It then rose under a covered bowl at least to double. Thereupon it was again
stretched and folded, and left covered to rise again to ~ double its original volume.
It was baked baked 20 minutes on a 500 degr. F. compound stone, and 10 more minutes on a
high shelf at 450 degr. In dough handling, flour was sprinkled on from a
shaker to avoid sticking. Risen loaf was sprinkled with zarthar. The stone
in this case is on the oven bottom where it is warmed directly by the gas flame
beneath.
The loaf photo is with a Canon A10 (1.3 Mega Pixels). The slice is done with an old
Acer scanner, 300 pixels per inch.