PAL with 8% White Rye
Since I got back from vacation my starter has been on rest and recuperation. We were lucky to miss the hurricane by being in another state, but it still came through here (downgraded to tropical storm) and killed the power for at least some period of time, which made my already neglected starter even unhappier. I've been baking a lot since I got back and it's been just edible but improving with each bake. Today, I had a well fed starter ready to go and looking happy, but I really wanted to bake outside to see if I could get a nice burst on the hot WFO floor to make up for my troubles. It was close to raining and most of my wood was wet from a downpour last night, so things didn't look very promising, but I decided to do it anyhow. I mixed up a mostly white dough with a touch of white rye and prayed for no rain, scrounging around for wood that wasn't soaked all the way through. I just managed to get the oven up to temperature with the dry wood that I had, and got my bread baked before it started raining for real. I've got to stop living on the edge like this :)
The crumb opened up and I managed to get at least some opening of the scores by using a steam pan in the WFO for the first time.
The new look comes from my Indian or whatever basket.
And following Sylvia's example (if not cooking talent) I threw a pan of potatoes and onions into the oven after the bread baked, so as not to waste the heat.
Mix all but salt. Autolyze for 50 minutes. Add salt and mix for several minutes. Bulk Ferment for 2 hours with 1 counter full stretch out until very thin. Shape into boule and place upside down in basket. Proof for 2 hours. Bake in WFO (around 650F floor temperature) for 25 minutes. Remove and cool.