To the crust of the matter
Another monday bake, made from a hodge podge, tail end of the flour bag configuration of flours; Ruch, dinkel, AP, rye, ww, buckwheat, rice flour.
This is as close to a no-knead dough as i've ever come, four minutes in low gear (not counting the addition of a two day old chunk of pizza dough).
The bulk ferment was a refrigerated 14 hour over nighter.
It was a batch of four, these two were just under 700g, they crackled up a pretty tune coming out of the oven, the crust was thin and quite crisp, the crumb moist and surprisingly small pored.
Hello Daniel here with some bread action out of Baseland Switzerland.