Just another batch, these took a very long time to ferment and shape, since the dough was at 70° the entire day. Mixed at at 10am, put the loaves in the fridge around 7pm.
The crumb isn’t as even as I’d like, but it’s better.
The better of the two proofed for about 18 hours and the other was closer to 12
Incredibly fine strands of gluten, very pretty
Oooooh that is a fancy angle
I turn the loaf onto a crumpled, wetted, and smoothed piece of parchment paper then it goes into the bread pan with like six cubes of ice and the lid on for 30 minutes at 515°F.
I know that sounds crazy, but home ovens leak heat like nobody’s business and with some experimenting, this is the temperature I’ve arrived at that gets the proper color on the crust.
After the 30 minutes, I take the lid off and leave it for 12-14, then spin it 180° and leave it for another 12-14. My oven doesn’t heat evenly, so if I leave it the full 20-25 one side will scorch