#ExtraordinaryBread Contest

Hi Dave.

 Thanks. I chared the raw Italian-style sausages under the broiler for a quick 3 minutes on two sides. So far I have my modified ingredients list I didn't have time to write out my procedure. I mostly followed King Arthur's workflow, which was not perfect. This was actually almost a huge fail. #1 I over-stuffed the dough. Even with adding 60g of flour to the original formula, I was careful to keep the hydration just slightly higher since I was using high gluten flour. #2 I rushed the stretching out of the dough to 23X18. I would have been well advised to shape the dough in stages. #3 instead of filling the dough and final shaping at this point I should have gone off the King Arthur reservation and proofed the Flattened dough. Once I have the cylindrical shape I should have done the final proof. King Arthur's workflow called for slashing and forming the "S" before the proof. Next time I would do that after. Here are a couple of photos of the process. I did not add the eggs. Next time I may or may not.