This didn't turn out as good as the last one, even though I used almost the same process. Differences:
- Starter refreshed night before (as opposed to a few days before)
- Slightly shorter final proof (~2 hrs)
- Didn't use as much baking paper - this may have contributed to less rise
250g white flour, 250g wholegrain wheat flour.
Starter: Refreshed it with stoneground white flour the night before.
In the morning, did 1 hour autolyse, then mixed in starter & salt. 5 stretch & folds over 2 hours, then a bulk ferment at room temp for about 6-7 hours.
No pre-shape. Shaped into a round, then,
proofed in a glass bowl, covered with a plastic bag, overnight in fridge for about 12 hours.
When flipped over, the topside of the dough was sticky and had lost its shape. It made it difficult to slash. I wonder whether I should do a quick 'tuck under' shaping before the next bake to increase tension.
Rather than using baking paper all over, I just used it to drop it into the dutch oven, but this meant that the dough lost its shape and didn't rise as much in the oven. I think this d. oven is a bit small.
Baked in dutch oven at ~230c for 20 mins covered, 30 mins uncovered. Let cool for a day, then re-heated before cutting open.
Result: A decent crumb, though felt a little dry (maybe because I waited a day?) Still better than attempts before number 6, but not as good as number 6.