Previous bake crumb shotTurkey and tomato sandwich
Levain
Levain at peak — two batches
Autolyse
Initial flour/water mix, spatula stageWorking the shaggy mass by handRough ball after hand mixFlour hydrating, surface still roughBall smoothing as flour hydratesMid-mix — coming togetherDough cohering, elasticity buildingEnd of the autolyse mixTemp check: 82°FCovered for proofer restProofer set to 78°F
Mix
83°F ✓ — on targetLevain, salt, and water addedHand mixing beginsLevain streaks still visibleLevain absorbing inLifting the dough up and overHeel of hand driving forwardHalfway through the 10-min mixContinued folding and pressingChecking edges for pocketsUniform ball achievedGluten building in bowlFinal gluten developmentFinal dough temp: 78°F ✓
Bulk Fermentation
30-min check: 79°FLifting for the first foldFirst fold — top to bottomQuarter turn for the next foldLifting for the second foldSecond fold, folded overFirst set of folds completeAmbient: 63°F at 5:27amProofer at 76°F, midwayTemp check after first foldsBefore the third set of foldsProofer at 75°F, final stretch4-hour check: 80°F7 hours — bulk fermentation complete
Divide, Preshape & Bench Rest
Turned out after bulkPreshape, then bench restFinal shape into the bannetonCovered, into the fridge
Score, Load & Bake
Banneton out of the fridge, ready to flipFirst loaf, ready for parchmentParchment over the bannetonPeel on top, just before the flipThe flipOut of the flip, not yet scoredScore pattern from The Fresh LoafDutch oven preheatingLoaf loaded into hot dutch ovenLid on — covered bake beginsLid off for the finishCrust taking color, open bakeFresh from the ovenBoth loaves — finished
