53rd bake. 06/15/2021. SOTSOT. Toaster oven.

June 15, 2021. 53rd TFL bake.

The only things I measured:

• 3/8 tsp of salt,
• 10 grams dry whole chia seed, and
• 40 grams water to soak the chia seed.

Everything else was eyeballed, hence "some of this, some of that" (sotsot):

• Some SD discard refreshed into a stiff starter/biga yesterday, an hour or so at room temp then overnight in fridge. Was KA bread flour, then  added WW durum and some AP.
• More Patel brand stone ground WW durum.
• Some Golden Temple durum atta, white/red bag.
• Some quick oats (not instant oats).
• Some dry whole poppy seeds.
• Some Arrowhead Mills organic All Purpose flour, sifted.
• Some Bob's Red Mill stone ground Whole wheat, red wheat.

Mixed. Kneaded a little. Let it bulk ferment with some intermitent kneading/folding. Didn't time it. When it seemed ready, folded and shaped, and put in 8" inner diameter (8.5" outer diameter) banneton, with liner, and liner was dusted with 50/50 mix of rice flour and white bread/AP flour. Banneton fits cast iron plate perfectly, but dough did not fill banneton.

Baked in toaster oven on a Lodge 9.25 " cast iron  serving plate.  36 minutes total. 28 minutes with bottom-heat only, last 8 minutes with bottom and top heat.  Rotated the loaf 90 degrees, 3 times, every 2 minutes, during those last 8 minutes.  

IE:

• 2 min.
• rotate 90 degrees.
• 2 min.
• rotate 90 devrees.
• 2 min.
• rotate 90 degrees.
• 2 min.

First 20 min at 425 F thermostat setting. Last 16 minutes at 400 F. Bottom still burned.

The paper plate is 9" in diameter.