Dough Totals

• 450g bread flour
• 315mL water
• 6g salt
• 20g chives
• 60g pecorino

Dough stats

• Hydration: 70%+ (extra water from chives and cheese)
• PFF: 15% (~70g)
• Levain innoculation: 3.5% (5g starter)

Process

1. Mix levain with 70g of flour and 70mL of water from the above dough totals at night
2. In morning, mix remaining flour and water together, autolyse 1.5 hours
3. Mix in the salt and levain in stand mixer
4. Slowly mix in chives and cheese until well incorporated\
5. Slap and fold for a couple minutes to build strength
6. Bulk ferment until nearly doubled with 3 sets of stretch and folds at 30 minute increments
7. Shape and cold retard for 18 hours
8. Spritz generously with water, pop 2 ice cubes inside your combo cooker, cover and bake at 450*F for 25 minutes
9. Take the lid off, realize 2 ice cubes was way too much, dump the standing water in the bottom of your pan in the sink, and bake uncovered for an additional 25 minutes at 350*F
10. After taking the bread out, realize that the bottom edge of your loaf is soft because of the afformentioned standing water in the first part of the bake
11. Put back in the oven and bake for another 5 minutes at 350*F

Notes

Despite the water fiasco, the loaf turned out really nice. The crust is thin and crackly and tastes cheesy like you'd want. No real changes I'd make for next time save for switching to a single ice cube in the combo cooker instead of two. If that ends up being too much, then I'll stick with just the misting.