I made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW in my levain.
Was not going to divide dough so I shaped after bulk fermentation and retarded overnight in banneton.
Final Dough
Ingredient
Amount (gms)
AP flour
300
Fine Durum flour
200
Water
350
Salt
10
Honey
14
Active liquid levain
100
EVOO 14
Procedures
Autolyse. Mixed the flours and water and let it sit for 45min. dmsnyder recipe added levain to autolyse
Add levain,honey and EVOO and mix in KA for 6min on #2 speed. Dough was not totally pulling away from bowl so I added 2 tsp AP flour
Transfer the dough to a lightly oiled bowl, and cover the bowl.
After 30 minutes, did coil folds. Did 3 sets at 30 minute intervals.
Bulk fermented for another 90 minutes,
For me I was keeping the whole amount as a single loaf so I went ahead and pre shaped and bench rested for 25min
Shaped the dough. Sprayed top with water and rolled in sesame seed and put in oblong banneton seam side up.
Covered and put in fridge for 18hrs
Removed from fridge and left on counter while I pre heated oven
Pre-heat the oven and my clay oblong cloche to 475ºF
Transfer the loaf, on the parchment, to a peel. Score. Transfer into cloche and cover
Cooked covered in cloche for 18 minutes. Turned oven temp down to 430deg on convection and removed cover of cloche. Cooked for another 23min tuning after 15min
Transfer the loaf to a cooling rack.
I think this turned out great. Super tasty with a great nuttiness from the sesame seeds. Very tender crumb.
Got a sourdough starter up and living about 3 weeks ago. That had some challenges. The biggest being when my wife didn't realize it was happy inside the oven and she turned the oven to 400 deg. Needless to say my new little starter and the plastic container it was living in did not fair well.
Tried baking my first loaf using a 85% hydration dough. That was a little too much to handle for a 1st try. Took a step back and went with a 72% hydration dough, Maurizio's beginner sourdough. I cooked this in a clay cloche. I think it turned out pretty well.
