Wow. Tried wheelman’s recipe and method for Lazy Man’s Bread (copied below from his “Pizza Night!” thread, hope it’s ok to have done so…), just awesome. Incredible crust, outstanding flavors like previous attempts yet not as dense as what I’d been making, instead a light and airy crumb. I assume maybe as added the salt later rather than at the beginning it didn’t have a negative effect on the yeast so got better rise?
Also, somehow this dough cured two issued that had been driving me nuts. Dough popped right out of the wicker basket, and finally had no problems or sticking when slashing the dough. Still ain’t perfect, but finally felt like I’m on the right track.
Bill’s recipe makes a lot of bread, I got 2 good sized loaves and 4 baguettes from it:
pre ferment - 200 g. water, 100g. KAAP, 100g. KAWW, 16g. ischia starter (very active). stir all that together and let it sit overnight.
dough - 1300g. water, 400g. pre-ferment, mix to froth in bowl of SP-5 mixer, add 200g. KAWW, 1800g. KABF, mix until incorporated, wait 30 min, add 40g fine sea salt, mix to 82f. (about 5 min in my SP5), bench rest, do 1 stretch and fold, rest at RT for 1-1/2 hours, another stretch and fold, another 1-1/2 hours, and then I follow the tartine method, separating the dough into 4 balls, resting then balling and into baskets for 3 hours or so.
Was also interesting how different pots change the color of the crust. The oval loaf was baked in a Le Creuset oval dutch oven, the round one in a Lodge cast iron combo cooker…baked together, 20 min covered at 500F then 450F uncovered for 15 min (had done 20 & 20 previously, but these were ready after 20 & 15). Baguettes were at 450F for 15-20 min with a pan of water underneath.