This is from Jeffrey Hamelman‘s book “Bread“. Nice and clean loaf. I made this loaf with Dove’s Organic Strong White Bread Flour. Actually I’ve made this bread 2 times – the first time was with King Arthur’s Unbleached All Purpose Flour, which looked much flatter with closer crumb (I didn’t even take a photo). I emailed King Arthur and got a reply that the AP flour is softer and hence it’s better to use bread flour when the recipe calls for. I always thought it could be used for bread as there is a baguette recipe behind the bag of the flour. Maybe it depends on how the flour is used in a recipe? I should also have noticed that the dough with the AP was quite loose when I was making it too. There’s still much to practice and learn for my home baking.