A hello from a Newcastle based baker
Hi there, my name's Matt and I'm a home baker based in Newcastle, UK.
I just thought I'd upload today's bread effort and introduce myself;
This is a 100% white flour, 75% hydration loaf, with 2.7g of yeast and a bulk proving of approximately 12 hours at room temperature before shaping, a 40 minute rest, and baking at 220c in a dutch oven. 20 minutes with the lid on, 20 with it off. It has a really moist, tender crumb and a fantastic crust. I'm thoroughly pleased with this loaf as I thought I may have ruined it at first, but it came out nicely in the end.
I'll no doubt be picking your collective brains on commercial bread ovens and baking en-masse as I have a project coming up geared towards that.
Thanks for reading :)