Rather than being strengthened by hand, this loaf is strengthened using a stand mixer. Since this dough has a hydration of 70%, medium to high speeds on the stand mixer are necessary to develop the gluten effectively. This can be questionable for some, and it is important to always use caution when trying this technique for the first time. The key to success here is proper strength + proper fermentation. With one or the other out of balance, the loaf will not turn out properly. All in all…