Just getting back into baking, esp breads, after many years off, and in the past month, delivery guys have been dropping lots of packages at my door from KAF, and my counter is now graced by a shiny red KitchenAid mixer. I am excited to try this recipe. It looks similar to a local bakery's "harvest bread", which I love. A few questions - to get more rise/less dense texture when using whole wheat flour, so that it's like the loaf using just AP flour, should I add a bit of dough improver or gluten? And, I have both gold & red SAF yeast - since this is a sweeter bread, would it be better to use the gold? Last, is that a baking stone in the bottom of the oven in the photo? Just curious, is it there for helping to hold heat, or just in place of an oven liner? Hoping to make a trip up to Norwich next week - nothing like watching you folks creating magic in the test kitchen while eating a sandwich from the cafe on your amazing fresh bread.

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