Very pleased with the result. With olive oil I have no complains, plain it may be a touch dry.

The America’s Test Kitchen recipe has you heat some flour + water to make the starch absorb more water, in an effort to have a higher hydration dough without sacrificing workability; and the dough was very easy to work with while producing nice light crumb.

Fresh out of the oven (egg white wash + sesame seeds):

I made it staying in an AirBnB. I was trying to figure out where to prove the loaves, lacking my usual options, but the house has sub-floor heating in the entryway. Worked great, and nobody stepped on the loaves!

Infra red image (Topdon camera) below. Quite a treat to put on warm shoes in 10-20F weather, too.