I had been thinking about making this bread for several months as its process lends itself well to a lifestyle with few utensils. I did use a Brod and Taylor proofer to maintain temperature for the bread during the fermentation periods. The recipe for this bread can be found on http://www.thefreshloaf.com, a wonderful site for all things bread related. We used a 10 inch dutch oven when baking the bread and brought the temperature to 450F before placing the loaf in the oven. The bread baked for 30 minutes with a 180 degree turn of the dutch oven about half way through baking to ensure even temperature. I also improvised on the timing once the loaf was taken out of the fridge from its overnight rest. I left it out at room temperature for an hour, shaped the loaf, then placed it in a well floured cloth lined bowl and fermented it for 1 1/2 hours at 72F before baking.
Here's the resulting loaf -
The crumb on the loaf is glossy and open -
This is a very flavorful loaf due to the addition of a small amount of dark rye flour and its 12 hour 'nap' in the dorm-sized refrigerator overnight. We will be enjoying this with some chicken soup later this evening. Bon Appetit!
