Swiss Bernese Oberland
Baked a version of Lumos' Swiss/Bernese Oberland today. I think hydration was a little too high, and gluten not developed enough. Still happy with my progress. And tastes great!
2.5 hrs w/ 2 S&F bulk ferment
14 hr cold retard
3 hr final proof
20 minutes in combo cooker in non-preheated 550F oven. Uncovered and cooked 35 minutes at 475F.
And it's already gone for lunch!