Hamelman Vermont Sourdough (Attempt 1)
Hey all - this is the traditional Vermont Sourdough from Hamelman's "Bread," using 2.5 hour bulk ferment with two folds spaced 50 minutes apart. That gave me two 1.5 pound rounds retarded in the fridge for about 8 hours and popped onto a baking stone (with a cup of boiling water into a cast iron skillet) straight from the fridge. I heated the oven to 500 for 45 minutes beforehand, and dropped the temp when the bread went in. Steam pan came out about 8 minutes into the bake.
They browned nicely, but I'm kind of disappointed in the oven spring. I noticed when I pulled the boules out of the fridge that the underside (on top pre-flipping) had darkened a bit and developed a bit of a skin. I stored them in plastic grocery bags rubber banded shut to limit air flow. Might that skin be why it didn't spring up into a nice round loaf? I've seen examples of this recipe where the boule is nearly spherical.
Sadly no crumb shot yet - taking this up to Vermont later today to share with friends and family!