Formula
210g flour
158g water
0.7g acid malt
0.7g instant dry yeast
4.2g salt
Method
Yeast was osmotically stressed by stirring 50g of recipe water with the malt, yeast and salt and let it stand at room temp for 1 hour. Then all ingredients were mixed together in a straight-dough fashion.
Bulk lasted two and a half hours with lamination and a couple of coil-folds in between. Then dough was shaped and retarded at 4C overnight (~14h). Baked next morning in DO.
CAUTION: taste addictive, almost…...
Beautiful loaf.
Thank you a lot.
What temp was it cooked at and for how long?
Doutch oven preheated (upper & lower heat) at 250C|482F for half an hour.
Baked for 45min total:
-15min covered (lid on) at 250C|482F
-30min with lid ajar at 204C|400F (to let steam out but protect top of bread from burning)
Had I left it in the oven for another 5min with lid off it would brown further and ear would've turned charcoal color.
It's a matter of preference.