A bit of a Squeeze

Main Image
Tall and tight

This loaf tasted delicious and had a great height, but it was just a little too big for the pot, so kind of caved in on itself whilst it baked. 

It's a shame, because I think this would have been a beautiful loaf but was just hindered by a lack of room to expand.

Ball of fermented dough resting on floured worktop

The building blocks...

Baker's percentages:
250g strong white bread flour, 250g wholemeal flour, 75% water, 15% starter, 2% salt
Bulk Proof:
4 hours 45 minutes at room temperature
Final proof:
12 hours in fridge overnight
20 minutes at 260C with lid on, 20 minutes at 230C with lid off, 20 minute cool in oven with door cracked.


I started this bake on 25 June by feeding my room-temperature starter at 8.45am and leaving that to feed for a few hours before mixing the flour and water to autolyse at 12.45pm.

I then added the ripe starter and salt at 1.30pm with four stretch-and-folds up to 3.30pm. I then covered the dough and left it to bulk rise for four hours and 45 minutes at room temperature.

At 8.15pm, I pre-shaped the dough and left it to bench rest for 30 minutes before laminating and forming into a boule and placing into the banneton and into the fridge overnight.

12 hours later at 8.30am, I pre-heated the oven and baked at 9.20am.

Loaf after second rise resting on parchment paper
Dough scored with four lines in a cross
Scored dough on parchment paper in Dutch Oven ready to bake


On the whole, I was pretty chuffed with this. Like I say, it definitely had a bit of trouble getting into the Dutch Oven as it was wider than the width of the pot. But it had a really good, square rise and when sliced open, you could see it had an excellent crumb structure. It also tasted really great. 

Finished loaf on grey tile resting
Finished loaf on grey tile resting, from above
Pastrami and turkey sandwich on sourdough bread