In the food processor, with a metal blade, this time I put:
2 cups King Arthur bread flour (4g protein per ¼ cup)
1 cup Arrow Head Mills organic enriched unbleached flour (4g protein per ¼ cup)
½ cup Arrow Head Mills organic Kamut flour (5g protein per ¼ cup)
1 ¾ tsp Morton Coarse Kosher salt
1 ¼ tsp saf-instant dry yeast
1 ½ cup NYC tap water
I gave it a quick whiz in the food processor, and then placed it in a large metal bowl to rise. This time I laid the protective plastic wrap across the top of the bowl, letting it lay inside the bowl close to the dough, last time I stretched it across the top of the bowl and the dough developed a bit of a skin.
The 2 balls proofed for 4 hours. I then rolled them out, folded them into thirds, and slashed the tops with a razorblade.
This time I:
1. Added an extra ¼ teaspoon salt trying to bring the flavor up.
2. Added an extra ¼ teaspoon instant yeast trying to get more air in the bread.
3. Put the bread stone up on its wire rack trying to get closer to the oven floor without being directly on the hot spot.
4. Divided the bread into 2 loaves, giving it more room to capture air.
5. Set the oven to 450 as opposed to 425.
6. Cut one of the loaves with the razor blade across rather then lengthwise.
Notes on bread 3:
1. The 450 oven seems to be too much: the bottom scorched again.
2. 1 ¾ tsp salt seems to be the right amount.
3. The extra yeast seems only to have helped.
4. The cross-length slashed loaf split its seam. It seemed that without the stretching room of the long slashes it expanded and pulled at the easiest point.
5. The crust on bread 3 was just about right, the crumb is still a little dense and this time moist.