11/5
Made this several times. Love it. Tried a bit different this time.
Proofed/fermented for 5.5 hrs pretty warm in the oven (4x stretch and fold 30 min apart).
Laminated sugar and nuts. Proofed another 3 hours room temp/on preheating oven . Baked in preheated DO. 450 30 min covered 15 min uncovered. Internal temp 200 when removed. No burnt bottom. Hood hallow sound.
2/4
Bulk fermented in B&T proofer. Total approx 9 hrs @72 deg. 4 s&f according to recipe.
Second rise ~2 hrs in B&T
Baked in cold DO 40 min cover on (oven was @320 - placed DO w/ dough in and raised temp to 425 (vice 450) trying to avoid burned bottom
30 min cover off (should have left cover on longer - @15 min internal temp was only 160)
