Bread making log, Dec 30. I made 2 loaves, so this will be two parts.

Loaf 1

• Fed starter 1:1:1 at 10pm, left at RT
  • 200g ea
• Used starter around 11:30am
  • starter more than doubled, overfilled
• Mixed in water and dough first
• Then incorporated the starter
• Then added salt
• Poor mixture, it was quite lumpy
• did not pass windowpane test, dough was not airy
• Dough still sticky after last stretch and fold, shaped into a ball
• waited 10-15 mins
• Put into banneton
• Fridge overnight
• Preheat both dutch ovens no lid
• Put in oven 10:40am
• Did not take out to score until preheated
• did not shape, boule was firm and skin was dry
• A lot more expansion
• Expansion potentially caused crusting to not be as burned
  • This could also be conflated with 19 mins lid off
• Scoring went too far along the sides, reduce length of cross. Depth was slightly deep too.

Loaf 2

• 1:1:1 on stbl starter
  • 120g
• Used starter around 7pm, last fed 10pm but in fridge. Taken out around 2/3pm (5 hour warm up)
• Mixed all together, started with 250g (1.5 cup) water — added another 1/4 as needed
• did not pass windowpane test, was a bit dry
• Left in oven to proof on “proof” setting
• Stretch and fold focused on not ripping the dough
• Much more stretchy than earlier one after stretch and fold.
• Put in oven 10:40am
• Did not take out to score until preheated
• did not shape, boule was firm and skin was dry
• A lot more expansion
• Expansion potentially caused crusting to not be as burned
  • This could also be conflated with 19 mins lid off
• Scoring went too far along the sides, reduce length of cross. Depth was slightly deep too.

Bread making log, Dec 27

• Starter successfully doubled in size 2 hours after feeding.
• Required amt. in recipe called for about half
• Fed around 60g of flour and water (Resultant wt: 500g). Split into two jars, approximately 250g each.
• Original in plastic container (nightly release), and new fork in glass jar (stable, weekly feeding)
• Plastic container will be placed in fridge due to production freeze lasting Sat - Sun (inclusive).
• Glass jar will be placed in fridge, to be fed around 1 January (6 days from now).
• Will attempt to not stretch too much to avoid breaking bubbles (in response to dough being a bit dense)
• Did not transfer to clean bowl after last stretch and fold
• Taken out 10 hours after resting
• shaped bread by stretching and folding a bit
• Placed into clean floured bowl and put in oven on “proof” for 1:30, lid on
  • Dough was more bubbly than last time
  • Dough stuck to walls of the bowl, added flour to compensate
• Bake time good, think I needed more scoring
  • AI: Make sure scores are long so they can expand
• Seasoned dutch oven with olive oil; Very smoky after preheat.
  • AI: After preheat, make sure to take dutch oven lid off under range hood. Also, olive oil is not low smoke point.
• Puffier after baked