At present’s deliberate experiment was including very important wheat gluten (hoping for extra rise and softer crumb). The unplanned one was baking the double batch of dough as one big loaf. i do not know what I used to be considering. 

It was over 2kg of dough. The biggest loaf I’ve tried. Virtually a miche? Okay, perhaps it would not qualify cos it is oval and has too many elements. It needed to be oval to slot in my oven. (Sigh. Sooner or later. Everybody has a Grail Loaf, proper?)

Fortunately I had lately taken supply of a stick-in thermometer… cos I additionally forgot what time it went into the oven. A hypothyroid second.  Word to self: write it down. All the time.

800g water

1000g chakki atta flour (native Gingin Flour Mill)

0.5 tsp diastatic malt 

2 tbsp very important wheat gluten 

1.5 tsp salt 

200g starter (similar flour 1:1)

2 tbsp olive oil

Autolyse flour, vwg, malt and water for 1 hour

Bulk ferment 10 hours @ 22°C then in a single day within the fridge. (That was unplanned too, life obtained in the best way.)

1.5 hour proof in an oval banneton. 

Baked inside a pair of enormous Ikea roasting pans (about 40 x 32cm – it solely simply matches in my oven and this monster bread crammed it!). One in all them was used the other way up as a lid. Spritzed with a backyard sprayer. Took the lid off after half-hour.

Referred to as it carried out when the interior temperature was 94°C as a result of I did not need it any darker and it sounded hole.

Splendidly tangy from the shock additional lengthy bulk fermentation. Crispy crust – grateful for that – I used to be afraid it will get powerful from the added bake time. And gentle crumb. Yeah, we lower it a bit early… could not wait.