"On Monday, I milled up the Nu East Red wheat and sifted the flour to about an 85% extraction, mixed a wet dough, and set it in the cool room for a long bulk rise. Then I clumsily injured my left hand and wound up with a splint. Having only one hand to shape with, all I could think to do was pull it into a ciabatta style rustic log. It turned out phenomenal with a big open interior and good red wheat flavor. I don't think I would have got that crumb with a high protein spring wheat. I agree with Abraham about the mellowness though, I think it has good flavor but lacks some of the bitterness of bran heavy red wheats. This is very promising!
Also, I got to try Steve's loaves last saturday. They were tasty and wheaty and were a perfect illustration of the different flavor profiles of red/white wheat."