Rosemary Meyer Lemon with 80% hydration - thanks to Della Fattoria in Petaluma for the inspiration. 6 hour bulk ferment 12 hour proof.
That loaf is beautiful! Could you give us, or point us toward the recipe.
There are lemons in my yard that are tired of becoming cake or drowning in iced tea.
Thanks in advance.
Thank you pointygirl! I started with the Tartine country dough recipe - but I pushed to 80% hydration. I'd be willing to bet that's close to the percentage they use at Tartine - because the texture of the crumb is pretty close to my recollection of the bread I've had at Tartine. I used the recipe fairly consistently, except at the third turn during the bulk fermentation, I added about 1.5 tablespoons of finely chopped fresh rosemary and the zest of two meyer lemons, also finely chopped. The bulk fermentation was at about 75 degrees - the first three turns were done during the first two hours and then I did two more turns at about 1.5 hour increments.
The dough still seemed very wet when I did the turn before the bench rest (30 minutes). During the final forming turn, the dough performed nicely and it was easy to shape it into a tight ball as long as I moved quickly so that my hands didn't stick to the dough. I use a corian professional cutting board that I got at a restaurant supply for my forming board. I is slightly textured, which seems to help grab the dough from the bottom, which I think aids in developing strength when I'm forming loaves.
After forming the dough, i proofed it overnight in the fridge for 12 hours. I took it straight from the fridge into my 500 degree lodge dutch oven. I scored the bread with a straight razor, which I find gives me better results than a disposable blade on a stick (which always tears the bread a bit when I use it - the straight razor works perfectly). I sprinkled finely chopped rosemary on the top of the loaf along with coarse sea salt and put it in the oven and covered with the large side of the dutch oven. I think reduced the temperature to 465 degrees for 20 minutes, then removed the top of the dutch oven and completed for an additional 22 minutes at 465 degrees.