We tried a new recipe today:

  • Water: 420 g
  • Starter: 420 g
  • Flour: 800 g (600/200 white/wheat)
  • Salt: 2 tsp
  • Sugar: 2 tbsp

This makes 2 loaves. We’re baking at 425. We did a 3 hour proof in the bread machine and then a 4 or 5 hour proof in the loft (probably a little long). The round took 30 minutes in the cloche (15 with the cover on) and the loaf took 35. This time we did not preheat the cloche. Not sure it matters. We’ve been creating steam for the loaf with ice in a preheated pan on the bottom shelf and by spraying the pan and sides of the oven with a squirt bottle.