Grant Loaf

Made the Grant loaf from ‘World Encyclopedia of Bread and Bread Making’. 1/3 recipe =1 loaf Used 100% hard white wheat, fresh milled. No-knead recipe, but the dough was stiffer than I’d expected. Added 1 TBSP of gluten with the dry ingredients. Turned into small Dutch oven, covered, to rise. Result: pretty tasty, but crumbly. Fresh loaf had a crisp/crackly crust and soft crumb. Mistakes - forgot to preheat oven so the dough rose too long. Punched down the dough and turned before putting in the oven, but with the result that the oiled pan was no longer well oiled and stuck pretty firmly, tore the loaf getting it out.