Straight dough emergency Italian bread

Quick as a jiffy, no knead Italian bread.

I decided to proof the round in a bannoton because it is such a wet dough.

(87% hydration) the proofed dough looks great. However, due to the high hydration I know it will be a bear to score. So I put it bannoton an HBd all into the freezer for a quick 20 minutes. The end game soon

 It would have benefited from a few steach & folds during the first rise. That being said, it looks good. I will add the crumb shot tonight.

OMG! So good, light as a feather! Make sure you check all the photos!

Ingredients

406g. (3 1/4 cups) Unbleached AP Flour. 

2 tsp. Instant yeast

1 tsp. Diastatic malt powder (Substitute granulated sugar)

1tsp  kosher Salt

355g ( 1 1/2 Cups) warm water 90°F

process

1 Mix the flour, Malt, yeast, and salt in a large bowl

2 Add the water and mix well. Making sure all the dry ingredients  are hydrated. It will be sticky.

3. Continue to work the dough just until a wet shaggy ball forms. Handle the dough as little as possible.

4 cover the bowl with plastic wrap.

5 allow bulk ferment (rising) for 2-3 hours until doubled in volume.

6. Flour the work surface and your hands. Fold the dough over itself on all the tour sides.

7 shape into a nice round. Place on a baking tray or parchment paper to transfer on to your stone.

8 allow to proof (second rise) About 45 minutes to 1hour. Untill doubled.

Meanwhile preheat the oven to 500°F

9 score the top of the dough. Just a simple X is fine.

10 transfer the banking sheet to the oven, or directly to your stone.

Add about 1/2 cup of water in a shallow pan on the bottom right f of he oven.

11 lower the oven temperature to 450°F

12 Bake for 45 minutes. Until golden brown, and tapping the bottom of the bread sounds hollow.

13That's all folks!