BBQdough

It's hot here and our bedrooms are on the second floor. If I run the oven, we become the oven. So I used the gasser on my deck instead. Anyone else doing this? I had to remove the upper rack but otherwise it worked awesome!

This is a departure from my usual 3:2:1 method because it's so warm so instead it's:

320 g bread flour
220 g water
60g fed starter
6 g sea salt

To slow down fermentation.

-Combine everything and mix well until sticky.
-Wait 40 min, stretch and fold
-Wait another 40, stretch and fold.
-Form a tight doughball by folding it over itself a few times and place seam side down.
-Wait until it proofs to 1.5 times size.
-Lazy shape (scoop under and bring your hands together to develop a small amount of tension and form a "taco"), flip seam side up into dusted banneton and pinch the seam closed.
-Place covered in fridge for at least 24 hr.
-Preheat Dutch oven on grill maintaining the temp as best you can around 425F.
-Grilled in the covered Dutch oven for about 30min at 425F.
Baked it uncovered on the crinkled foil to avoid a tough crust for 15min at 350F.