Really really happy with this loaf! The oven spring was so crazy I couldn’t even hold it in one hand for the crumb shot like normal. I suspect that little horizontal tunnel was a shaping issue, but curious to know others’ thoughts.
Also, how do you guys keep your ears from burning?
Recipe:
500g bread flour, 345g water @ 78 degrees, 125g starter, 10g salt—72.4% hydration.
I use a proofing box at 78 degrees for bulk fermentation.
Mix everything together, rest an hour. 2 sets of stretch and folds, 2 sets of coil folds all 30 minutes apart. Bulk ferment another 45 minutes, see a 40ish% rise. Pre-shape, rest 20 minutes on counter (no more box), shape, place in banneton, rest another 20 minutes on the counter. Place in fridge and cold proof 5 hours. Preheat oven to 500 with DO inside. Bake covered for 35 minutes, uncover, drop temp to 425, bake another 10 minutes.
by mildly-strong-cow