That’s how I rolled yesterday. Outside then run in and do some turns. Me and the bread survived.
600g flour ( Kamut 300g from Tom and 300g Stardust milled)
300g water
13 g salt
150 g Trinity ( EVOO, homemade yogurt, Date Nectar)
360g levain ( 100% hydration Arrowhead BF)
375° 25 min lid on/ 20 min lid off
Retarded the dough which I haven’t done in quite a while. Crumb more open at the top of the loaf from the retarding . A tad more sour but not to much. Wonderful buttery flavor.
Fragrance is wonderful due to the buttery crust.
Turned bowl in picture is for Benny. It’s a Ron Boatwright Elm wood purchased in Mountain View Arkansas late 90’s . I ran a 50k ultra crossed the White River out and back, rope strung across to keep us from going downstream!
1st picture :Before retarded after room temp rise for a couple hours: 
Just shaped using my wet counter pat out and then roll and place in pan:
More open at the top due to the fermantation in the fridge:
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The bowl is a beauty, too.
Your countertop looks very much like the so-called black granite we have in our kitchen. I don’t know what ours really is (basalt, maybe?) but we like it. The veining reminds us of the soapstone counters in our previous home.
Paul
Just had some with butter and a big salad for lunch. It’s very good and quite tender.
The counters are all soapstone and the island with a soapstone sink custom to fit into the counter.
I had all soapstone in AL in our 1890 house too and 2 soapstone sinks both antiques . Oh and an antique marble slab as well back then. No one does soapstone around here so these guys were great and drove from Northern VA down 2x once to measure and once to install. c
People might shy away from it as being too easily scratched (which we never experienced) or requiring periodic oiling (which we only rarely did). We liked that it was nonporous, so no staining. And that we could take a screaming hot pan from the stove or the oven and set it on the countertop without fear of marring anything. It was also remarkably effective for cooling hot things and for thawing frozen things.
While we like our current counters, we never find ourselves petting them like we did with the soapstone counters. They were silky to the touch but tough enough to stand up to the daily wear and tear of a busy kitchen.
Paul
There are many different soapstones varying hardness. The best folks M. Teixeira are very careful to identify their stones and guide choices. I have been very lucky . I don’t oil as my everyday use has darkened it nicely as it did at my last house. I have one teeny tiny ding the size of a pin head that’s it after 6 yrs
The loaf looks good and I'm keen to know how you like the kamut's contribution. I'm a real sucker for turned wood shapes like that, thanks for including its picture.
TomP
Way more tender and buttery . Very nice flour. I used to by the berries from Breadtopia but haven’t had any in years so this is a nice reminder.
I have a LOT of turned bowls 😳. Did a lot of races. Will feature different ones each post for awhile.
Bread and bowl 🤩. Looks perfect for some soft butter.
Best regards,
Ian
Was delicious. I cut the long loaves into 3 blocks. Freeze 2 and slice and freeze 1. We have toast and sandwiches with it. The crumb was lovely through the whole center parts so that end was a fluke. I think we agree we like it not retarded. I’m also going to up the pff to 40% next batch . Always tinkering. 😊
Grain in both ❤️ I wanted to make bread in a wooden bowl like the pioneers did with just the residuals from the previous loaf but never could find one unfinished. d
Never use my bowls. These are just for show. Bennie has that gorgeous cutting board, he never uses either so I said I’d post some bowl pics.