I should write it up. It started as a chain baker’s recipe, I think, but I’ve modified it 10 or more times.

If I polish it up, I’ll reply again.

Lol lol lol

I freeze it in bricks, lol, then bag the bricks.

Oh you’re good.

Yep. That helped!

260°C nozzle on the bed 225°C nozzle afterwards

Wow, that’s a huge difference between 1st layer and later! I’ve never seen that big a delta.

Drying helped. temp tower is next!

Nope. It’s led.

Nope. It’s led.

Technically correct.

King Arthur AP 75% and bread 25%. Also has 100g oats.

82% hydration (only counting flours)

I actually don’t like the Dutch oven boule, it’s not uniform slice size, lol.

Lol

Nope. Instead treated it a giant batch of starter. Made 6 loaves.

A fermented food festival sounds fun!

Thanks for the tip.

Good to hear, I like chipotle.

Got enough chromium in my diet, thanks!

Will do.

I’ll report back later :)

Mild tang. Good bready flavor. Mostly made into toast for butter and jam.

It was soupy indeed. Did not rise hardly at all.