Overnight Country Brown
I decided to bake an Overnight Country Brown bread, out of Ken Forkish's Flour Water Salt & Yeast book.
During the bulk fermentation, I placed my 12-quart Cambro container in the stove, door slightly ajar and light on.
Note to self and others: When using the oven as a proofing box, put a sticky note on whatever button or dial is needed to turn the stove on, that says "Remove contents before using!".
Unfortunately, during the bulk rise, my wife started to pre-heat the oven. I did not notice until I saw the oven temperature at 200 or 220 degrees F. I rushed to the oven, and pulled out my cambro container, which was melted at the top. The dough was slightly cooked, or at least looked overly dry, along one side of the container.
Rather than throw it all out, I scooped out a lot of the dough, leaving over a lot along the edge, and transferred it to a 6 quart container where I let it continue the bulk fermentation.
I divided and preshaped the dough before deciding that I would make just a single loaf. So I put the slack second "boule" on top of the first and let it rest for 20 minutes before making a larger boule.
The dough was definitely not in an ideal state, but it came out really really good. It tastes great too. Definitely has a tang to it, and it is very moist.
Here is a phone flash photo of the crumb:
Without the flash:
I wound up baking this loaf after a much shorter fermentation/proofing period than I had intended, but have to say that I am very pleased with the result.