What was your workflow like? Other than ciabatta, I need practice in the high hydration breads dept. I can't seem to get them to stay put in the shape of yours. They much rather behave like "The Blob" . Maybe I need to do more stretch and folds. Did you use a proofing basket? When you baked, did you use a stone, steel, WFO? How long, temps, etc.? Any advice is appreciated.
Yes, more stretch & folds will help build the structure so it will hold its shape when they bake. I've had the same problem sometimes with "blob-like" loaves. The loaves are baked in a pan so you don't need a baking stone with this method. I did use proofing baskets, which I commandeered from my wife, who used to use them for serving crackers, etc. I have some cane baskets on order so maybe then I will get some "Bakeshack" style loaves (I hope!).
The workflow is (courtesy of Flour Water Salt Yeast
but with a few tweaks from me): Feed the Levain
. 24 hours after your previous feeding, feed the levain again: take 100 grams of active levain and combine with 400 grams of white flour, 100 grams of whole wheat flour, and 400 grams of water at 85 degrees and mix by hand until just incorporated. Cover and let rest at room temp. for 7 to 9 hours. (you could reduce the amount of this by half if you don't want to have a lot of levain left over.)Autolyse
. After 7 to 9 hours mix 804 grams of white flour, 50 grams of rye flour and 26 grams of whole wheat flour by hand in a 12 quart tub. Add 684 grams of water at 90-95 degrees and mix by hand until just incorporated. Cover and let rest for 20-30 min. Mix the Dough
. Sprinkle 22 grams salt evenly over the top of the dough. Add 216 grams of the levain and using wet hands, mix by hand until the levain and salt are fully integrated into the dough. Target dough temp. is 77 degrees.Fold
. Do 3-4 folds giving half an hour or so between folds. Allow the dough to develop for 12-15 hours at room temp. Divide
. Once the Dough is nearly triple its original volume, divide into two equal portions. Shape
. Shape two loaves and let them rest on the counter top for ten minutes. Shape again, then place in two proofing baskets lined with linen cloths and sprinkled lightly with white flour (I like Caputo for this.) Proof the loaves for 3-4 hours at room temp. The dough is ready when you can push a dent in it with your finger and it does not spring back. Don't allow the loaves to over proof. Preheat Oven
. At least 45 min. before baking, heat the oven to 525 and put a large heavy covered casserole into the oven to preheat. (I use Le Creuset, but any large heavy covered pan will do.) Bake the Loaves
. When the casserole is good and hot, take it out of the oven, take the cover off, plop the loaf into it, slash, cover, and return to the oven. Reduce the oven heat to 475. Bake for 30 minutes covered, then remove the cover and bake another 10-15 minutes until the loaf is a deep brown color. When the first loaf is done, heat the oven and casserole back to 525 before loading the second loaf for baking. Remember to turn the oven back down to 475 when you put the second loaf in.
Thats it! BTW, Ken Forkish's book is really a good book for people who are just getting started with natural starters; I recommend it highly. Many great recipes for both yeast breads and naturally leavened. Great pizza recipes too!