Liralen's Adventures Through Life

I used an old bread pan instead of a banneton, and shaped the bread before putting it let the dough in the pan in a tea towel rubbed with rice flour overnight in the fridge instead of just in a bowl in the fridge. The dough was just under the lip of the pan when I put it in, and I wrapped the whole thing with a produce bag that I closed with a twist tie. When the oven and Dutch oven were hot (at 500) in the morning, I got the dough out, and it had risen over the lip of the pan. I dumped it out onto a piece of parchment paper a little more roughly than I wanted; but it got there, and tried to brush off some of the loose rice flour, but didn't get even most of it. The dough just barely fit onto the lid of my Dutch oven, and I got the pot over it handily. And then I forgot to turn the temperature down to 450. I let it bake at 500 for 25 minutes and then uncovered the most glorious oven spring I've ever had. I turned it down, then, to 450 and let it go 20 minutes, and it came out a...

Ingredients Leaven 50 grams whole wheat flour 50 grams bread flour 100 grams water 20 grams starter Dough 375 grams warm (90-110 degrees Fahrenheit) water 165 grams Leaven 375 grams bread flour 125 grams whole wheat flour (finer ground, commercial/generic whole wheat) 10 grams salt Technique Mix all the leaven ingredients together. I use a quart sized translucent plastic container from take-out soup because I like to see the level of the dough inside. I put a thin rubber band around the girth of it at the starting level, and place it in a warm spot and let it grow until it doubles in height. It can take anywhere from three to eight hours, so sometimes I use a dehydrator set to 80-90 degrees Fahrenheit to speed the process.  When it's doubled, I take 165 grams of the leaven and mix it into the warm water for the dough (it SHOULD float if you let the leaven rise long enough). I put the rest back into the refrigerator for next time. I actually work it into the water, "dissolving...