How to make No Knead Country Bread_ All Purpose Flour+Instant Yeast_Lodge Combo Cooker

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No Knead country bread
All Purpose Flour+Instant Yeast_Lodge Combo Cooker

Tartine Bread Book reference

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

Dough formula, one portion (dough weight: 450.3 g)
B's (%): 100.0%, Tr (g): 251.0g All Purpose Flour
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.5%, Tr (g): 1.3 g Instant Yeast
B's (%): 77.0%, Tr (g): 193.0 g Water

  Process
  1. Put water in the bowl.
  2. Put an instant yeast.
  3. After 1 minute, melt the instant yeast using a spatula.
  4. After adding salt, use a spatula to dissolve.
  5. After putting the flour,
      Using a scraper until the flour is invisible
      Mix evenly.
  6. After 15 minutes of rest, the first fold (folding)
  7. After 15 minutes of rest, the second fold (folding)
  8. After 15 minutes of rest, the third fold (folding)
  9. After 15 minutes of rest, the fourth fold (folding)
10. Refrigerated fermentation 10 hours (refrigerator temperature 2 ℃)
11. After refrigeration fermentation,
    Take the dough to room temperature and wait until it is 18 ~ 20 ℃.
12. Lightly fold the dough and round it.
13. Rest At room temperature for 20 minutes
14. Fold the dough lightly and round it, then put dough in Banneton
15. Second fermentation: fermentation at room temperature for 40 minutes
16. Preheat oven and lodge 10 inch combo cooker preheat
    During the second fermentation, the oven temperature is raised as high as possible,
    (Maximum my oven temperature of 250 ℃)
    10 inch combo cooker preheated in a preheated oven
     (Lodge LCC3 Cast Iron Combo Cooker,
     Pre Seasoned, 3.2-Quart)
    Lodge 10 inch combo cooker Preheat more than 20 minutes
17. Remove the second fermented dough from the Banneton (de-panning).
18. Put the dough into the preheated lodge 10-inch combo cooker floor
19. Scoring on top of dough
20. Cover the lodge 10-inch combo cooker lid.
21. Oven input
22. After baking for 25 minutes, remove the lodge cover and continue baking for 25 minutes
    (At this time, lower the temperature to 220 ~ 230 ℃ and bake.)
23. Remove the bread from the oven and cool
24. Tasting after completion of bread

Test results
1. Dough weight is adequate (450.3 g)
2. Bread color is appropriate (there is a slightly burnt part, but it is good)
3. Volume is lower than expected using All Purpose Flour(medium wheat flour in south korea)
4. Good texture, flavor and aroma

* Caution: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)