Mist dough before putting in oven Use cast iron skillet (preheated) Mist inside of oven to create steam Bake for full length of time Increase bake time (35min) Do not reduce salt Use convection bake Bake 1/2 hour after taken out from fridge Once the loaf temperature reaches 37-38 F (2-3 C), yeast activity comes to a near complete stop.
| Baseline | Nr11 | |
| Yeast | 2 feedings | |
| Proof | 4hrs | |
| Retard | 12hrs | |
| Rest | 1hrs | |
| Bake | Convection, 450F, 30min |
Mixed recipe according to Chef John. Estimated measurements since we did not have the scale. One folding at 2hr. Only a little bit of folding before putting it into the bannaton. Used 10 inch round banneton. Final proofing done in warm oven Cooked on cookie sheet + parchment paper Sprayed inside of oven with mister to create a humid environment 30 min at 450 degrees
The dough was wet and spread out on he cookie sheet, looked like it was too flat. It did have a nice oven rise and turned out good. It had a spaceship shape and nice voids. The flavor was not that sour and we we would prefer a more sour flavor.
The starter was about 2 weeks old. It started out smelling sour, but over time less sour.
Did not score the dough deep enough.
Mixed recipe according to Chef John. Used scale for precise measurements. Dough is dryer than 1) Several folds during 4hr initial proofing More folding than 1) before transferring to banneton Longer bulk proofing (~18 hrs in fridge) Used 10 inch oval banneton Thought oval banneton was too small and split the dough into two, then recombined and added to oven banneton Scored deeper, but not deep enough. Final proofing was done at cooler temperature than 1) Loaf was denser than 1) 25+3 min at 450 degrees Surface was not as burnt as 1)
Mixing ratio from Chef John Bulk fermentation in north side of house ~12 hrs. The dough rose above the tops of the banneton, next time use cooler location. Did not use enough rice on inside of banneton Forgot to cut the ear Did not spray surfae of bread with water Did not spray inside of the oven Cooked for 25 minutes at 450 degrees, crust looked done so we removed at 25 min. Denser crumb, was slightly underdone, almost cake like. Need to increase baking time.
Used standard recipe. Baked on cast iron skillet.
Olive and sundried tomato
Added 120 g starter, rose above bannaton, was very soft and flattened out Did not add salt, tasted bland
Used dark rye Did not rise, was very dense Forgot to cut it It split on it's own End up throwing it away...
110g starter 100g rye 294g bread flour 250g water 8g salt Baked for 25+3min Felt like it needed more time
100g starter 80g rye 314g all purpose flour 250g water 8g salt
Took starter from fridge a couple days in advance, fed it several times.
Sifted flour, added solt to flour, added water to starter.
Baked with convection for 30min felt underbaked, increase bake time to 35min Had a nice eye liner
100 g starter 8 g salt 250 g water 394 g bread flour 20 g pumpkin seeds 20 g sunflower seeds 20 9 ground flax seed Baked with convection for 30min @ 450 F
110 g starter 8 g salt 250 g water 250 g bread flour 144 g almond flour (sifted) 20 g pumpkin seeds 20 g sunflower seeds 20 9 ground flax seed Baked with convection for 30min @ 450 F Used unfed starter from fridge after sitting overnight at room temperature Kept in fridge for more than 24hr Let stand after removing from fridge longer than usual, did see that it grew in size Very soft and flattened out when put in skillet Did not rise in oven Good taste
100 g starter 8 g salt 250 g water 274 g bread flour (sifted) 120 g almond flour (sifted) 20 g pumpkin seeds 20 g sunflower seeds 20 9 ground flax seed Baked with convection for 30min @ 450 F Starter had 2 feedings 4 hrs proof, fold in bowl, 12 hrs retard, 1 hr rest. Had a better oven spring than Nr11
100 g starter 8 g salt 250 g water 394 g bread flour Used dutch oven Gentle transfer to parchment paper. Scored before transfer, but cut closed during transfer. Better to score while in the dutch oven. - Baked for 30 min @ 450 F with lid on - Baked for 10 min with lid off Starter had 2 feedings 4 hrs proof, slap and fold three times, 12 hrs retard, 1 hr rest. Nice oven spring and crust. See blisters on the crust for the first time! Try increasing the baking time.
100 g starter 8 g salt 250 g water 284 g bread flour 100 g spelt 20 9 ground flax seed 20 g pumpkin seeds 20 g sunflower seeds Dough Seems a bit dry Used dutch oven - Baked for 40min @ 450 F with lib on - Baked 10min with lid off Starter had 2 feedings, was very active 4 hrs proof, slap and fold three times, 12 hrs retard, 1 hr rest. Had a good oven spring
100 g starter 8 g salt 250 g water 284 g bread flour (sifted) 100 g whole wheat flour (sifted) Dough Seems a bit dry, added a bit more water. Used dutch oven - Baked for 30min @ 450 F with lib on - Baked 15min with lid off Starter had 2 feedings, was very active 4 hrs proof, slap and fold four times (every hour), 12 hrs retard, 1 hr rest. Had a good oven spring
100 g starter 10 g salt 250 g water 284 g all purpose flour 100 g tigernut flour 20 9 ground flax seed 20 g sunflower seeds 20 g pumpkin seeds Used dutch oven - Baked for 35min @ 450 F with lib on - Baked 10min with lid off Starter had 2 feedings, was very active 4 hrs proof, slap and fold four times (every hour), 12 hrs retard, 1 hr rest.
