A bit of a Squeeze

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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.

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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
Bake:
20 minutes at 260C with lid on, 20 minutes at 230C with lid off, 20 minute cool in oven with door cracked.

Method

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.

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

Outcome

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. 

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