Gold Medal's flour definitely felt different from Wheat Montana's. The dough was similar to when I added wheat bran to my other doughs. I think the flavour was the same though.
I made pizza and a baguette today. Half the pizza was a taco pizza a la Pioneer Woman and the other half was pepperoni. The pizza isn't very photogenic though so I don't think I'll upload a pic. I didn't drain my black beans well and a few tried to go say hi to the pepperoni. I forgot to add pizza sauce to the pepperoni side and instead used a garlic sauce on top of the cheese so it looks a bit plain but really, it's filled with yumminess. I was too hungry/impatient to try to pose the pizza for a great picture. Ooh. Maybe I'll just crop out the pepperoni side of the pic.
So there we have it - black beans, chicken, different cheeses, and tomatoes. Lettuce was added right before I put a slice in my mouth. The hydration is really really really high since I was making a baguette which is usually 75% hydration. Since this is whole wheat which absorbs more liquid, I upped the hydration to 80% and then I felt adventurous and just added some more water. Crazy, sticky dough.
My starter wasn't very bubbly because I messed up timing so I really wasn't expecting much from this baguette. I just pulled it out of the oven a minute ago. Here it is fresh from the oven:
When it cools, I'll slice it but I'm not expecting the crumb to be very open. I'm surprised there was even oven spring. Handling the high hydration dough wasn't too scary so I think I will definitely try baguettes again.