Bread Thread: May 3, 2020: The Loaf Speaks

Flour: King Arthur AP Flour

Ratios:

Leaven:
75g Flour
75g Water
1 tbsp Starter

Dough:

75g leaven (used the remainder to start new starter)
262g Water
350g flour
1 tsp salt

75% hydration

Humidity: 85% (did not turn on AC yet)
Room Temp: 78F

Process:
Day 1: Mixed leaven, left overnight on counter
Day 2: Mixed dough, 6X stretch & fold every 30 minutes, left overnight in fridge (in colander with rice floured tea towel)
Day 3: Baked

Preheated dutch oven + lid to 500F
Dough on parchment paper, closed lid 20 min
Reduced to 450F, 10 min
Removed lid, 15 min
Checked, added 10 min
Cooled completely on rack, sliced.

Remarks: Dough was wet but held surface tension well during shaping. After fridge proof, smelled good and passed poke test. Bottom sounded hollow when thumped. However, had a very large air pocket across the entire bottom crust.

Notes/Suggestions:
Andy - reduce hydration, preheat lid of dutch oven only
Radford - use bread flour
Emily W - Use starter 8-10 hours after last feeding, then do "float test" on leaven before making dough