Joyofgluten's blog

A wee burst of summer
Buttermilk Aromastück brot fueled by the grainy sweetness of an Aromastück concoction, prepared from rye&wheat, straight off the grinder stones. This comes together with oatmeal porridge, buttermilk and a dark wheat flour levain for a full spectrum of aroma/flavour. Hybrid leavened, 0.4% fresh yeast. 20% buttermilk.

Zopfbrot
A simple braid made with a milk and AP whiteflour dough. 
10% butter, 3% sugar, 2% salt, 2% fresh yeast.
Milk made up 100% of the liquids, this I made extra cold by placing it in the freezer for a half hour before mixing the dough.
The target end dough temperature is approx. 22C, it's quite firm and is given an intensive kneading before adding the cold butter.

The nights are getting colder here, my thoughts have been turning to overnight outdoor proofing schemes. 
For this bread, I started with a 45 min. autolyse, then minimal machine mixing in stages. The bulk  ferment was in the five hour range.
The loaves spent the night, seam down in baskets, and coved up inside of a large plastic box outside in the cold.
Outside the temp. dropped to +5c, I suspect that inside the box it was closer to +9.

I sliced a loaf from mondays bake in half and discovered a hole big enough to park the 2CV in. I was after large holes but not quite to this degree. I've since cut into another loaf from the batch, it was much tamer.