Flour: King Arthur AP Flour (America's Test Kitchen Recipe)
Ratios:
Dough:
85g starter (ripe/fed)
520g flour
359g water
1 3/4 tsp salt
71.4% hydration
Room Temp: 74F (Turned on air conditioning)
Humidity: 61%
Process:
Day 1: Mixed dough, left on counter overnight (~14 hours)
Day 2: Shaped, 2 hour proof in oven with pan of boiling water, floured/scored and baked.
Started loaf in cold dutch oven, covered, set oven to 425F, started 30 min timer while preheating with loaf inside. After 30 min, uncovered and baked add'l 25 min.
Remarks: Dough rose a LOT overnight in the bowl, got stuck to the tea towel. Much more active than previous tries at the same recipe (warmer in kitchen?). After baking, wrapped it up and took it out to a newly reopened winery in Fauquier County! Delicious addition to an outdoor picnic. G seemed pleased that I am getting more consistent results.
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