SJSD...shape/retard/bake...works like a charm !
David said he had not tried this so I decided to give it a shot. I do it with every SD I bake. I remove from baskets and bake right from refrigerator. It worked fantastically well ! I did 4 loaves as a test one day and then the other 12 the next. I mixed the formula in batches of 4 loaves in my KA for one minute to moisten the flour and transferred them one batch on top of the other to my 13 qt bowl to autolyse. I then did "in the bowl" s and f for 3 turns...this is 6 kilo of dough ! ( I am 5'2" and 115 # :) ) Did 2 s and f on the board. To facilitate handling I changed the formula by 100grams of water/per 4- 500 gram loaves. Such a tiny amount of water per loaf but a huge difference in handling.
Only thing I lack is a crumb shot...hope I can get my son to take a pic as these ALL went to him . Here are some pics to show the process. I preheated the oven on convection at 500 with a shallow pan of lava rocks under the steel plate for 45 min. Loaded 4 loaves on a thin baking sheet and poured in the boiling water to make steam. Have finally got the water figured out so that it is all gone about 9-10 min into bake...I also mist a couple times from a sprayer. I leave the oven at 500 for those first 12 min to make up for any drop in temp. As it happens the oven drops 6 degrees and that is it. Consistently....the steel really holds the temp and also starting with boiling water at 212 into a 500 degree oven doesn't cause as much thermal loss. But LOTS of steam !! I then lower to 460 and finish the bake..internal temp is 210-212.
The loaves sang and cracked like crazy...love the cracks on the crust. The bottoms are gorgeous from the steel...the thin pan makes no difference to the hot steel . OK..enough talk...here are the pics.
s&f in 13 qt bowl x3 q 30 min.-  ready for 1st s&f on board:  after 2 s&f's on lightly floured board:  shaped and ready to rise 1 1/4 hrs before retard:  puffed up nicely ! :  whoa...no room in the fridge !  slashed and ready to go :  nice :   tried 2 different slashes...keep it simple :)  bagging and ready for delivery !:  Home ovens are for home baking...even with great convection and a pan of rocks there is nothing that will replace the wonders of a steam injection commercial oven. I think I already knew that LOL ! I sure enjoyed the process. This was the second time in 2 weeks that I have done 16 loaves of SJSD for my son. I learned a LOT !! Will I keep doing it ??? Hm...probably not....only for special occasions. But I sure am grateful that I had David's formula to work from and so many tips from TFL on steaming with a pan of rocks..I have read every post I could find on steaming . Things that were way easier than I thought they would be....s&f in bowl of 6 kilo dough and on the board...piece of cake !! Shaping...by the time I had finished I had really improved my technique..I can look at each loaf and tell you which was the 1st I did and which was the last. Steaming once I got used to the initial BLAST ! So there you have it...for what it is worth. c