I'm going to be baking in my friends brick oven this weekend. Seems like a good chance to do a big loaf, like 3-4 kilos. It will be a grainy levain, 75% hydration, 30% rye, spelt and whole wheat. Retarded bulk ferment and shape at home in a big stainless steel bowl lined with a floured cloth,, shape and proof at his place invert onto the peel, and slide 'er into the over after it cools down from the pizzas. With chickens roasting alongside. And a squash gratin. Way too much fun.
Will a big loaf need longer to proof? It's kinda scary! Any tips?