Dough tonight for the kitchen oven tomorrow. I hope to pour my ODK counter tops on Saturday, so there is no cooking outside this weekend.
I amped up the things that will help browning and quick use in this dough, since I plan on using it tomorrow at this time.
4 c KABF
1 c Semolina
3 c water (including the one with the yeast and a tsp of sugar)
2-1/2 tsp finely diced fresh rosemary
2 tsp ADY
2 tsp sugar (including the one in the yeast-water)
2 tsp salt
2 tsp coconut oil (I nuked it for 15 seconds this time)
1 cup warm water, yeast and 1 tsp sugar for 10 minutes to proof, then all in and mixed vigorously for a couple of minutes. Covered with a damp rag on the stove for an hour or 2 to rise, then I will fold it 7 times, ball it, and put it in my new proofing pans for 20-odd hours in the refrigerator.