Happy New Year, everyone. Wishing all of you health, happiness and great bakes in 2023. 🍞
First bake of the New Year, which I made to bring to lunch today with friends. This is Trevor Wilson's Champlain Sourdough. I followed Tom Cucuzza's new process for this bake, which he recently shared on Instagram (he is creating a YouTube video of it later this month):
- Mixed all of the ingredients together and immediately put them into a BF container. Not a single stretch, fold or lamination of any kind.
- Allowed the dough to proof on the counter for 24hrs (avg temp 60F; dough had just about doubled).
- Turned the dough out, pre-shaped it, final shaped it and placed it into a floured banneton.
- Sealed the banneton in a plastic bag and put it in the fridge. CR turned out to be a total of 83.5hrs.
- Removed the loaf from the banneton, scored it, and baked it in a DO at 450F for 25 min covered and 15 min uncovered.
Will share a pic of the crumb later today when I cut it at our friends' house.
EDIT: Crumb shot added below.
