I just mixed up a batch of dough this morning for bread this evening! I have a Dutch Oven, so it’s going into that. Last loaf was a little flat, so I upped the yeast content a bit - these things vary based on the humidity and air pressure or SOMETHING!
My neighbor is a ‘Yoder’ and he’s ex-Amish. When I first moved out here, I told Beau, ‘Never in a million years had I imagined an Emergency Contact in my phone would be Enos Yoder!’
He’s a great guy and loves my home-grown tomatoes. His wife owns the horse farm - she doesn’t bake or do anything ‘wifey’ like gardening but she is very pretty, and she’s a great horse woman and business woman, so she has that going for her. ;)
I consulted Fleishmann’s this morning on my yeast issue and they have a very nice baking site!
https://www.fleischmannsyeast.com/
Like Fleishmans, King Arthur also has a web site. (I was looking at their same day baguettes, a recipe that of course, uses a lot of flour!)
For the pictured loaf I used King Arthur's 12% protein Bread flour. I added some Sorghum Syrup to the water 1 tsp. It provides some vitamin C and iron and sugars that might help dough rise. Ascorbic acid, or a little Diastatic barley malt also adds sugar and browns the crust. I have been using Overhulsers Sorghum (Tennesse or KY I think?) My father used to buy tins of Maasdams sorghum. (They are located in Pella IA)
Something to try...When you put your dough in the hot dutch oven throw some ice cubes in the bottom of the oven to create steam and moisture that will provide pressure and keep the rising crust a little moister and maybe allow it to rise a little longer? I also saw this watching noted Poultry Expert Martha Steward doing a shows with a baker who put a tray filled with water in the oven to provide steam during baking. :)
Note....King Arthur Bread Flour is available in 10 Lb bags at my Sams Club for $8-$9, a better price than my local grocery store.