Second attempt with one small change and one big change: Small - On first mix the dough was quite dry, again. I ended up adding two tablespoons of water, one at a time. This got a not ragged and slightly sticky dough, what I wanted before the first rest. Big - I did 50/50 whole wheat and bread flour. Kneading time will be a bit longer, rise times probably shorter, to get a fluffier loaf.
Vacillated on temperature of the bake. I don’t know why I think I can make such choices on very little experience. Pre-heated oven and Dutch oven to 450. Baked at that temperature with the lid on for 20 minutes Dropped the temperature to 350 and took the lid off Loaf was already dark brown so tented it with foil Baked about another 25 minutes until internal temperature read 198
First attempt: My shaping skills or the condition of the dough is still inadequate. Causes for odd shapes revealed in the oven spring. I expect those sections to come apart. The dough was too dry I guess?
Tasty and crispy! Next time I will knead the dough more before the first rest. I left it too ragged. Still had some puffing and layers. We fed five adults without a problem.
The Caraway sheet pan did well to brown the bottom of the crust. And the pizza slid out of the pan, no sticking at all!
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