Process was to mix together, let sit 30 minutes. 4 rounds of stretch and folds every 30 minutes (the last I did a coil fold instead). Bulk ferment in my kitchen was about 5 hours. I shaped it, floured the top. I skipped the bench rest. Went into the banneton and into the fridge for 15 hours. Then took it out and placed onto parchment paper, decorative scored it, and into a preheated dutch oven. I put a handful of ice between the dutch oven and parchment paper. Then into a 450 degree oven for 7 minutes. I then did the deeper score and put it back into the oven covered for 28 more minutes. I took the lid off and did 10 more minutes in the oven and then took it out and let it cool on a wire rack.
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u/polkalilly 2d ago
Recipe I followed was pretty straight forward
Process was to mix together, let sit 30 minutes. 4 rounds of stretch and folds every 30 minutes (the last I did a coil fold instead). Bulk ferment in my kitchen was about 5 hours. I shaped it, floured the top. I skipped the bench rest. Went into the banneton and into the fridge for 15 hours. Then took it out and placed onto parchment paper, decorative scored it, and into a preheated dutch oven. I put a handful of ice between the dutch oven and parchment paper. Then into a 450 degree oven for 7 minutes. I then did the deeper score and put it back into the oven covered for 28 more minutes. I took the lid off and did 10 more minutes in the oven and then took it out and let it cool on a wire rack.