Experiment with Proofing and Steaming Method
I conducted an experiment to determine two things with respect to high-hydration sourdough bread:
(1) What does it look like when it's underproofed, perfectly proofed and overproofed?
(2) What is the difference between baking in an enclosed vessel v. on a baking stone with steam?
I made 5 loaves, each of which were about 385g as follows (~78% hydration):
-800g unbleached AP
-75g home-milled white, spring whole grain wheat flour
-75g home-milled red, spring whole grain wheat flour
-50g home-milled whole grain rye flour
-760g water