In the food processor, with a metal blade, this time I put:
1 cup King Arthur bread flour (4g protein per ¼ cup)
1 cup Arrowhead Mills organic pastry flour (4g protein per ¼ cup)
1cup Heckers unbleached All Purpose flour (3g protein per ¼ cup)
½ cup Arrowhead Mills organic Kamut flour (5g protein per ¼ cup)
2 tsp Morton Coarse Kosher salt
1 ½ tsp saf-instant dry yeast
1 ½ cup NYC tap water
I gave these a quick whiz in the food processor, and then placed the dough in a large metal bowl to rise. The dough itself was very dry and tight. I laid the protective plastic-wrap across the top of the bowl, letting it rest inside the bowl close to the dough.
3 hours later I turned it out of the bowl, punched it down, divided it into 4 balls and let it rest under a floured side-towel.
The 4 balls proofed for 2 hours. I then rolled them out,
folded them into thirds, pinched 
their seams together, 
and rested them between
two 
floured towels, seam side down, for 1 hour. I also tucked the pointy ends under in the interest of creating a uniform shape.
I slashed the top of each loaf and put them in an oven that had preheated to 425 for ½ an hour and cooked them for 30 minutes, plus five minutes (see notes on this below).
This time I:
1. Tossed 4 ice cubes in the gap between the stone and the oven floor when I put the bread in, and then again 5 minutes into the cycle.
2. Divided the bread into 4 loaves (last time the center didn’t seem to cook all the way through).
3. Went back to the 2 tsp amount of salt.
Notes on bread 5:
1. The crumb is still far denser then I would like.
2. The crust, although it has a very good crunch, is harder than I would like and seems thicker in gauge than my previous attempts.
3. Tucking the corners under just made for even sillier looking ends.
4. There is still a scorching issue, although much less, with whatever ends up on the left side of the center of the stone.
I think it mat be time to shake up the system, this is good bread, but not great.
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