Not ashamed. But, this was a shame. So close to "just right."
Mixed up a no knead dough on Saturday PM.
12 ounces KABF
2 ounces KA White Whole Wheat
2 ounces Bob's Red Mill Rye
16 ounces flour
12 ounces water
2% salt (about 9 grams)
2 ounces sourdough starter
Fermented 13 hours, stretch and fold, 15 minute rest, formed ball, into the brotoform, rose for 2 hours.
Into the WFO which was still over 400 from the previous day's pizza bake for 50 minutes. 30 minutes with the cloche (not preheated) lid on, 20 minutes off.
So easy, so little time to put into it, etc.
This, however, was the first time I had ever used the cloche without parchment paper. Oops, the bread stuck. Did not use Elmer's glue but I patched it up as best I could. Oh well...........still tastes good!