I tried using a heirloom italian flower and normal bread flour. 4:1 ratio. 17 grams if salt, 4 grams of sugar, 6 grams of yeast. 600 grams water. Im very pleased how it turned out. Minimap kneading, 2 hours rest. Shaping + bake in some generic kitchen pot with lid.

Tastes a touch acidic rather (?), chewie due to the italian flour and very crispy crust.

What do you guys think?