This time I went for something a little larger, as I'm getting very satisfied with the outcome of these breads using a 12 hour autolyse. I also added a little fennel for the aroma. Second time with this and once again, smelled of vinegar as dough in the morning and as baked bread.
Final Ingredients
2.4 oz Starter: 100%H Sourdough, Fed separately
12.0 oz Flour: Hard Red Wheat K.A.F.
10.2 oz Water: Cold, Filtered
1-2 tsp Salt: Fresh Cracked Sea Salt
~1/4 tsp Fennel: Dry McCormick Seeds
Progression
Thurs. ~21:00 Levain: Take Starter (Abuelito) out of the fridge
Friday ~7:00 Feed Starter
~19:30 Feed Starter
Autolyse: Mix Flour, Water and fennel in covered bowl
Sat. ~7:30 Ferment: Add Starter, then salt, on dough, between stretch and folds. Cover
~20:00 Degas, stretch and fold. Re-cover
~21:30 Degas, stretch and fold. Re-cover
Sunday 7:00 Degas, stretch and fold. Re-cover
7:40 Preshape: Move dough to counter, fold 4 times and place seam side down
7:45 Shape: Gently tighten, tucking dough underneath
7:50 Place same side up in proofing basket. I line a loaf pan with damp paper towels. Cover
9:50 Preheat oven, with whole Dutch Oven inside, to 450F. Uncover Loaf
10:00 Transfer bread, cover, place in oven.
+30 minutes: Remove from Dutch Oven, leave in Oven.
+15 minutes: Remove from oven
Inoculation: ~9.7% final dough weight. Dough Weight: 24.8 Pre-Baking, 20.5 Post-Baking
Ferment: 24 hours at room temp. 68 F. Proof: 2.0 hours at room temp. Baked for 45 minutes
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