Reinhart's French bread turned out well.
It's a 67% hydration bread, with slightly less yeast than the Lean Dough.
Tasty results; really good browning & crust flavor. The downside is that the oven spring was so-so (probably b/c I forgot to bump up the yeast, as I use ADY). That's probably a problem with many/most of the recipes I've done to date, in fact!
The interior texture wasn't as holey or fluffy as the Lean Dough.
I must say, being done with bag #2 of KAF Bread Flour, that it does really perform better than regular bread flour: more chew, higher rise, possibly cleaner flavor. It's pricey, but I think it's worth it.