idaveindy's blog

Feb. 15, 2021.

This is bake #7 in the durum Community Bake.  Previous bakes, #4, 5, and 6 are at: www.thefreshloaf.com/node/67434/bakes-381-382-383

• Whole grain durum flour, Sher Fiber Wala from Brar Mills, 100%.
• 77% water, room temp 70 F.
• 2% salt. (store-bought tortillas usually have more salt than this)

Mix and then knead a few minutes until mostly smooth.

Let rest at least 60 minutes. Durum takes a while to absorb water.

Knead for a few more seconds.

Separate/weigh-out a 62 gram piece of dough. 

I use a center-bulge wooden rolling pin. Straight cylinder rolling pins tend to make square dough pieces when I used them. 

I put a few drops of grapeseed oil on the rolling pin and spread it around on the pin, so it won't stick to the dough. And it imparts just the right amount of oil to the dough.

I roll the dough and rotate it 90 degrees, doing that 4 times, then flip and repeat, until it makes a rough circle 8" in diameter.

I cook on a Lodge cast iron 9.25" diameter griddle.  If you don't oil the rolling pin, spread 2 or 3 drops of oil on the griddle and spread it with a paper towel.

The griddle is pre-heated at setting 3 or 3.5 out of 10 on my electric stove-top burner.

I cook the first side only 30 seconds, to set it, then flip. Then I cook the second side until it is has the right amount of brown spots,  pressing down with a spatula all around so it cooks evenly, because it will inflate. Then I flip it back to the first side, and finish cooking it, again pressing all around with a metal spatula.

If you don't eat it immediately, put it in a "tortilla keeper" container, or wrap in aluminum foil, or let cool a few seconds and put it in a sealable plastic bag. This is so the inner moisture migrates out and softens the surface.  

You should not cook it until the skin is crispy, but it will dry out if you don't enclose it in something. In a few minutes, the tortilla/chapati will be soft and flexible.

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Submitted to the durum Community Bake here: www.thefreshloaf.com/comment/481587#comment-481587

The paper plate in the photos is 9" in diameter.

Next bake, #8 for the durum Community Bake is at: www.thefreshloaf.com/node/67450/39th-bake-02162021-80-ww-durum-3-stage-hydration

Feb. 14, 2021.

Woo hoo! Progress!  

This post consists of bakes # 4, 5, and 6 of the durum Community Bake. Previous bake, # 3, is at: www.thefreshloaf.com/node/67390/38th-bake-02092021-3rd-durum-cb-70-ww-semolina-kabf

I finally, in bake 38.3,  made a mostly-WW durum mini-loaf (75% Fiber Wala, 25% KABF) that is worthy of sharing with others, bake 38.3.

This particular loaf was too small to share, about 220 grams dough weight, so it will be eaten up in an hour or two.

I did three things at once, so I'm not sure which were crucial/critical. 

• two stage hydration.
• 25% KABF.
• 1% nutritional yeast.

First off, this Fiber Wala durum flour needs about 89% hydration. But, it you autolyse/soak it with that much, or even 85%, you get a super-sticky paste that is near impossible to work with.

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Okay, backing up to the beginning of this three bake series.... 38.1

Feb. 11/12:  So in mini-bake 38.1 (100 grams flour), I hydrated it at 77%, and it was not sticky. This was with 2% salt in the soak. I soaked it over night, and it was still not sticky the next day. Then I slowly added water, 3 grams at a time, 5 times, resulting in +15% or 92% total.  Got a good crumb. Sorry, didn't take pics.

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Feb. 12/13: Mini-bake 38.2, 100 grams Fiber Wala, no salt, 85% hydration up front. It was too sticky up front, so I put a little oil in the baggie that I stored it in. Next day, even stickier. Added 2% salt and still sticky, it did not firm up. Still a "paste" more than a dough.

Added 4% more water, for a total of 89%. Baked it after only a little fermentation. Sort of a decent crumb, showing that hydration was good, but poor fermentation, because I was in a hurry.

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So here is my deduction/assumption:  The bran in this WW durum absorbs water faster than the endosperm of durum. And at a certain percentage, somewhere between 77 and 85%, the bran turns excessively sticky (low/no-bran durum never get this sticky) and then... it's as if the bran never releases the excess water.  As if the endosperm can never "take back" the excess water that the bran gobbled up.

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Feb. 13/14: Mini-bake 38.3, pics below. This time used one of my "combo" recipes that I sometimes use for pizza dough, usually with regular WW, but now testing with durum.

75% Fiber Wala, 25% King Arthur bread flour, 2.5% whole dry chia, 2.5% ground flax, .33% instant dry yeast, 7.5% of 100% hydration starter, 1% nutritional yeast.

The procedure this time was to hydrate the Fiber Wala at 77% and after the soak, bring it up to 89%.

The soak here had everything up front, flour, water, salt, chia, flax, IDY, starter, nutritional yeast.

I think I gave it about 30 minutes rest at room temp. Then overnight in the fridge.

I assumed the KABF portion wanted 70% hydration. So keeping that fixed, the 77% to 89% hydration was calculated just on the Fiber Wala portion.  Example:

• 120 gr FW @ 77% = 92.4 gr.
• 40  gr KABF@ 70% = 28 gr.
• (160 gr total flour).
• 120 gr FW @ 12% = 14.4 gr

So for the 160 grams of flour, I used 92.4 + 28 = 120 grams water for the soak.

Then the next day, added 14.4 grams water after the soak.

The14.4 grams of water at once did make it sticky, but not as bad as when 85% or 89% had been added at once on prior bakes.

Admittedly, this assumes the KABF "stands pat" at 70%, not giving up, nor taking away water from the durum.

So, the next bake, #39, or "mini bake" 38.4, will have an overnight soak at 77%, but the added 12% will be done in two stages: +6%, an hour or so rest, then another 6%.

Whether it is absolutely needed or not, the 25% KABF and the 1% nutritional yeast will have to be played with, to determine how much they factor in.

But for 75% whole grain, this was a superb crumb. Very worthy of showing off to friends and neighbors.

My next goal, is to push/tweak this to 90% Fiber Wala. 

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Submitted to the durum Community Bake here: www.thefreshloaf.com/comment/481528#comment-481528

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Note: there is another user who recently posted a bake with whole grain durum in Greece, or at least with Greek flour. They complained about the excess stickyness and paste like nature of the dough.  This two-stage (or three stage, doing two separate additions of water after the overnight soak) hydration process should be good news.

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Next bake, # 7 for the durum community bake, a tortilla/chapati, is at: https://www.thefreshloaf.com/node/67438/mini-bake-384-ww-durum-tortilla-chapati-02152021

Feb. 9 - 10, 2021.

This is my 3rd bake for the Durum Community Bake. Previous blog entry, bake #2, for this CB is at: https://www.thefreshloaf.com/node/67323/37th-bake-02052021-78-ww-durum

Goals here are:

• Increase the soak,
• more fermentation (inoculation + time),
• use less WW durum as a percentage -- it's just too sticky!
• use some semolina (gritty type, and low bran) to keep the % durum high.

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Link back to the CB comment for this bake: https://www.thefreshloaf.com/comment/481192#comment-481192

Summary:

• 69.5% WW durum flour, Sher Fiber Wala. 532 + 51 = 583 g. 
• 12.4% regular semolina, low/no bran, the normal gritty stuff. 76 + 7 + 21 = 104 g.
• (81.9% total durum: WW Fiber Wala + semolina). 583 + 104 = 687 g.
• 18.1% King Arthur bread flour. 103 + 49 in starter = 152 g.
• Total flour = 583 + 104 + 152 = 839.
• 72.7% hydration. (not counting chia add-in.) 532 + 49 + 29 = 610 g.
• 5.84% pre-fermented flour. 49 / 839.  (98 g of 100% hyd. starter.)
• 3% dry whole chia seeds.  25 g.
• Salt 17.0 g / 839 = 2.03%
• 2 hours, 24 minutes soak.
• 5 hours, 16 minutes bulk ferment.
• 11 hours, 52 minutes final-proof in fridge.
• 55 minutes total bake. 30 min covered. 25 minutes uncovered.

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Wed., Feb. 10, 2021.

9:13 am - Pre-heat oven to 490 / 465 F. (oven thermostat versus add-in thermometer.)

Baked on the 3.2 qt combo cooker lid, 9" i.d., with parchment paper and a little corn meal.

10:12 am - Bake, covered, at 475 / 450 F, 15 minutes.

10:27 am - Bake, covered, at 450 / 425 F, 15 minutes.

10:42 am - Bake, uncovered, at 425 / 400 F, 20 minutes.

11:02 am - The thump wasn't quite enough, and crust could be darker.

11:02 am - Bake, uncovered, 425 / 400 F, 5 minutes.

11:07 am - 208.8 F internal temp. Thumps okay.

11:19 am - loaf weight = 1327 g, 2.92 pounds.

Next bakes, 4, 5, and 6 are at: https://www.thefreshloaf.com/node/67434/bakes-381-382-383

Friday Feb. 5, 2021.

This is my 2nd loaf in the Semolina/durum Community Bake. Previous loaf here: https://www.thefreshloaf.com/node/67295/36th-bake-02032021-100-durum-fiber-wala

The goals here are to use mostly whole grain durum with a portion of bread flour to get a better crumb, and  to use enough sourdough starter and instant dry yeast to bake it tonight.

Here's the link to the community bake: https://www.thefreshloaf.com/node/67151/community-bake-semolinadurum-and-similar-grain-breads

and the specific comment: https://www.thefreshloaf.com/comment/480725#comment-480725

One of my over-arching goals in bread-making is to use a high percentage of whole grain, and this whole grain durum fits the bill. See my previous blog post for a photo of the flour package, purchased from a Patel Brothers grocery:  https://www.thefreshloaf.com/node/67295/36th-bake-02032021-100-durum-fiber-wala

 10:05 am - short soak of the WW durum to get it hydrated.

• 560 g of whole grain durum, "Fiber Wala" from Sher Brar Mills. www.sherbrarmills.com/
• 539 g bottled spring water.

10:45 am - mix in:

• 40 g of 100% hydration starter, 3 days in fridge since last fed, with KABF.
• 140 g KABF, King Arthur bread flour.
• 1/8 tsp instant dry yeast.
• 14.3 g salt. Salt and IDY were dispersed in the KABF prior to mixing into the main dough.
• 28 g more water.

11:00 am - finish mixing and a little kneading. Dough weight per scale: 1304 g. 

Put in oven with light on.

Total flour = 560 WW durum + 20 in starter + 140 KABF = 720 g.

Total water = 539 + 20 in starter + 28 = 587 g. 

Hydration = 587 / 720 = 81.5 %.

% WW = 560 / 720 = 77.8 %.

%PFF = 20 / 720 = 2.78%.

11:30 am - Stretch and fold.

12:30 pm - Stretch and fold.

1:30 pm - Stretch and fold.

2:20 pm - Stretch and fold.

3:00 pm - Stretch and fold.

[ 11:00 am - 4:20 pm:  5 hours, 20 minutes bulk ferment.]

4:20 pm - final fold, shape, put in lined and dusted 9.15" I.D. banneton.

5:25 pm - put in fridge. 1 hour 5 minute room temp proof.

Pre-heated oven to 475 / 450 F.  (1st number is thermostat setting, 2nd is an oven thermometer.)

Transfered dough to lid of Lodge combo cooker, 9" inner diameter.

[ 5:25 pm - 8:04 pm:  2 hours, 39 minutes fridge proof.]

8:04 pm - bake, covered, 450 / 425 F. 22 minutes. (Intended 20 min, but was doing laundry.)

8:26 pm - bake, covered, 425 / 400 F. 8 minutes.

8:34 pm - bake, uncovered, 425 / 400 F. 20 minutes.

8:54 pm - crust was not dark enough, continue baking.

8:54 pm - bake, uncovered, 425 / 400 F. 5 minutes.

8:59 pm - Crust looks dark enough, underside thumps well, internal temperature is 209.1 F.

My next, third, Durum CB bake here: https://www.thefreshloaf.com/node/67390/38th-bake-02092021-3rd-durum-cb-70-ww-semolina-kabf

Feb. 3, 2021.  For the Durum Community Bake! https://www.thefreshloaf.com/comment/480584#comment-480584

https://www.thefreshloaf.com/node/67151/community-bake-semolinadurum-and-similar-grain-breads

I've spent over a year touting durum flour (the finely ground flour, not just the gritty durum semolina) from Indian grocery stores... so I felt I had better walk-the-walk and join this Community Bake.

I haven't done actual durum flour since getting into sourdough --  but did use some durum semolina in recent bakes. One was 100% semolina, except for the bread flour in the starter, https://www.thefreshloaf.com/node/66452/24th-bake11232020-semolina-chia

Here's a photo from my kitchen/stove as evidence of which variety I got, Fiber Wala, from Sher Brar Mills of Canada:

Patel Brothers grocery was all out of their house brand whole grain durum, so I bought this at $12.99 for 20 pounds.

I stopped by a friend's house on the way back from the store and gave him about 4 pounds, since it will take a while to use this up.

The package calls this "whole wheat" but I'm not convinced it is 100% extraction.

Mix:

• 553 g Fiber Wala durum flour. 3 cups, not sifted, using "scoop and sweep".
• 11.0 g salt
• 1.0 g instant dry yeast. 1/4 tsp.
• 470.5 g bottled spring water. 470.5 / 553 = 85% hydration.

That it easily took 85 % hydration, I take to indicate that it is high extraction, if not 100% extraction.   I had started at 69.6% hydration (385 g water) and it was too dry, so I kept adding water until it felt right.  Fortunately, I weighed the water at each addition.

Mixed, rested it a bit, kneaded it by hand for a few minutes.  There were some small lumps that disappeared during kneading. I take this to mean that the flour should have been sifted or otherwise fluffed up before mixing.

Drizzled a little regular olive oil on the dough ball, turned to coat, covered bowl with plastic wrap and put in oven to rise.

12:40 pm.  Start bulk ferment (when yeast was wetted, not at end of mix/knead). Dough ball weighed 1014 g, not counting what stuck to the bowl and my fingers.

1:32 pm - Stretch and fold. Dough is now nicely hydrated and supple. No tearing while stretching.

2:25 pm - stretch and fold.

[ 12:40 - 3:32 pm. 2 hours 52 minutes bulk ferment. ]

3:32 pm - stretch and fold. I realized this was progressing faster than I planned. So, remembering the CB talk about short or no bulk ferment, I decided to shape and start the final proof. I put it back in the oven, as opposed to the fridge, and left to do my errands.

6:04 pm - Returned and upon inspection, I realized it might have over-proofed. Took it out of oven and started pre-heat at *475 / 450 F.

[ 3:32 - 6:50 pm. 3 hours 18 minutes final proof.]

6:50 pm. Start bake. Covered, 450 / 425 F.  15 minutes.

7:05 pm. Covered, 425 / 400 F. 15 minutes.

7:20 pm. Uncovered, 425 / 400 F. 20 minutes.

7:40 pm. Interior temperature 208.5 F. Thumps well. 

(* first number is the oven's thermostat setting, second number is temp reading of a cheap oven thermometer.  The thermometer reads 25 degrees cooler in the 400+ range.

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Next bake, my #2, in the Semolina/Durum Community Bake: https://www.thefreshloaf.com/node/67323/37th-bake-02052021-78-ww-durum

Jan. 28 - 29, 2021.

I think this was my first attempt at an angled score cut. It came out good. I scored the dough after putting it on the pre-heated dutch oven (combo cooker) lid.

I accidentally hit the dough with the edge of the cover as I was putting the cover on. So that made the sloppy mark on top. Otherwise it would have been a nice square "hat." Note to self: next time, do some more scoring on the center top.

This has my usual add-ins, hot-soaked this time: whole chia seeds, ground flaxseed, poppy seeds, whole caraway seeds, quick oats, powdered milk.

The ground/toasted bread spice was not put in the soaker, or dispersed in the K.A. bread flour, but should have been -- it did not mix well with the dough.  

I increased the amount of ingredients in order to fill out the 9" inner diameter cooking surface of the lid. After cooling, I will age the loaf for another 20 (22 hours total since end of bake) in a 2-gallon zipper bag. https://www.amazon.com/Ziploc-Storage-Bags-Gallon-Pack/dp/B01FXMD0WE?tag=froglallabout-20

Jan. 23, 2021.

Jan. 20, 2021.

• 255 g Bob's Red Mill stone ground whole wheat flour.
• 85 g King Arthur Bread flour.
• (340 g total flour.)
• 5.1 g salt.
• 1/4 tsp instant dry yeast.
• 1/2 tsp ground bread spice, made of: sesame, coriander, caraway, fennel. Toasted then ground.
• 1/2 tsp whole caraway seed.
• 271 g bottled spring water.

10:32 am - mixed.

10:49 am - knead a little.

11:54 am - knead a little.

12:41 pm - stretch and fold.

1:35 pm - final fold, shape, put in lined/dusted banneton.

2:25 pm - put banneton in fridge. Start oven pre-heat to *475/450 F with glass bowl to be used as baking vessel.

• 3:10 pm - start bake, covered loosely with aluminum foil.
• 16 minutes, covered, *465/440 F.
• 4 minutes, covered, 450/425 F.
• 16 minites, uncovered, 425/400 F.
• 5 minutes, uncovered, 440/415 F.
• 3:51 pm - done. Internal temp 209.5 F.

I decided that the crust wasn't firm enough, so I put it back in the now cooler oven, set the thermostat for 425/400 F, and left it in for 7 minutes, as the oven warmed up.

The paper plate is 9" in diameter.

The crumb is actually lighter/fluffier than it looks in the photo. It's typical of a faster-rising yeasted loaf. And not as flavorfull as sourdough, or a slower rising loaf, or if I had waited longer to cut open.

Jan. 18, 2021.

The goals here are to continue to tweak bakes 30 and 31, soften the add-ins with a warm soaker, weigh more/all of the ingredients, and increase the total dough weight to better fit the 9" inner diameter lid of the combo cooker.

415 g total, Bob's Red Mill stone ground whole wheat.

189 g total King Arthur Bread flour: 34 in the starter, 155 in the final dough.

Total flour, not counting addins: 604 g.

% Whole wheat: 415 / 604 = 68.7%.

614 g total water: 191 g in warm soaker, 34 g in starter, 389 in final dough.

Hydration: 614 / 604 = 101.6 % of flour only.

Hydration: 614 / (604 + 59.9 + 10.7) = 614 / 674.6 = 91.0%, including soaker and dry milk.

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soaker:  (took volume measures and then weighed them)

2 tsp poppy seeds, 5.1 g.

2 tbsp + 1 tsp chia seeds, 23.3 g.

2 tbsp + 1 tsp ground flaxseed, 14.6 g.

2 tbsp + 1 tsp quick oats, 13.4 g.

1.5 tsp whole caraway seeds, 3.5 g.

Total dry ingredients in soaker: 59.9 g.

191 g water.

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Starter/levain: 68 g of 100% hydration, 2-3 days since fed, made/fed with KA bread flour.

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final dough: 

415 g Bob's Red Mill stone ground whole wheat.

389 g water.

12.0 g Extra virgin olive oil.

1/8 tsp instant dry yeast.

1.5 tsp salt, 10.3 g.

1.5 tsp ground toasted bread spice: sesame seeds, coriander, caraway, fennel. 2.9 g.

2 tbsp + 1 tsp fat-free instant dry milk, Kroger brand, 10.7 grams.

all the soaker.

68 g starter.

155 g King Arthur Bread flour.

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??:?? - I forgot when I started mixing.

12:00 noon, approximately, the starter and yeast were mixed into the dough.

12:10 pm - finished mixing all ingredients and immediately did a stretch-and-fold.

12:55 pm - stretch-and-fold.

1:45 pm - stretch-and-fold.

2:25 pm - stretch-and-fold.

3:15 pm - stretch-and-fold.

4:00 pm - 4:05 pm - folded shaped and put in lined and dusted (50/50 rice flour/bread flour) 9" i.d. banneton.

[ 4 hours bulk ferment]

1257 g final dough weight as it went into banneton.  Lost about 60 grams due to dough sticking to bowl, and sticking to hand when doing stretch-and-folds.

4:40 pm - started pre-heating the oven, 495* / 470 F.

4:49 pm - put banneton in fridge.  [ 49 minutes room temp proof]

5:30 pm - start bake.  [ 41 minutes proof in fridge.]  [ 90 minutes total proof time]

5:30 to 5:45 pm - bake covered, 15 minutes, at 475 / 450 F.

5:45 to 6:00 pm - bake covered, 15 minutes, at 455 / 430 F.

6:00 pm - Uncovered, good oven spring and separation at score lines.

6:00 to 6:10 pm - bake uncovered, 10 minutes, at 425 / 400 F.

6:10 to  6:20 pm - bake uncovered, 10 minutes, at 415 / 390 F.

* 1st number is oven thermostat setting, 2nd number is a cheap thermometer reading.

Total bake time: 50 minutes.

6:21 pm - internal temp reads 208.8 F on a probe thermometer.

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You can tell the scoring wasn't consistent. I like the results of the deeper scores better.  Paper plate is 9" in diameter.  

I found a large plastic food bag, so I'm going to wait 2 hours for it to cool, put it in the bag to soften the crust, and (hopefully) wait until tomorrow noon to cut it open.

Top view:

45 degree view:

Side view:

Crumb:

Jan. 16, 2021. This turned out to be a mini-miche.

The goals for this bake are to tweak the previous bake, #30, by increasing the percent of whole wheat, pre-soak the add-ins, and weigh some things so others can better replicate it if they want.  The poppy seeds and maybe the corn meal in the previous bake were not quite soft enough for my liking.

First mix. All mixing and folding-in was done with a silicone spatula/scraper.

• 15 fl oz water, 443 grams. Water was weighed, and the volume computed.
• 1.5 tsp poppy seeds.
• 2 tbsp chia seeds. These tend to clump in water. I had to break them apart several times.
• 2 tbsp ground flax.
• 2 tbsp quick oats, not instant.
• 2 tbsp corn meal, not flour, but fine grind.
• 1 tbsp jaggery, a.k.a. brown sugar.
• 1 tsp ground bread spice. A mixture of sesame, coriander, caraway, and fennel, that was first toasted and then ground.
• 1 tsp raw (ie not toasted) whole caraway seed.
• 1-1/8 tsp salt.

The above was left to soak about 10 to 15 minutes.

• 2 cups, 339 grams, of Bob's Red Mill stone ground whole wheat. This was measured by a 1/2 cup measure and weighed. I used the "scoop and shake" method, so figure 170 grams per cup with this measuring method.
• I let it soak a while. 5 to 10 minutes.
• 2 tbsp fat-free powdered milk, the instant-dissolving kind. Mixed/folded the dough  some.
• Heaping 1/8 tsp of instant dry yeast. Mixed/folded it in.
• 1 tsp sourdough starter, 100% hyd, 2 days since fed, stored in fridge. Mixed/folded in.
• At this point, the dough felt a bit airy or foamy, not dense, not watery. I don't know if this feeling is due to the add-ins trapping tiny bubbles of air, or if the WW flour did that.
• Let it soak a while, maybe 5 minutes.

The following was added in 3 stages, 3 sets of (water, folded in, then flour, folded in):

• 69 grams (weighed) water, which calculates to 1/4 cup + 2 tsp.
• 1-1/4 cup King Arthur Bread flour, 200 gr, both measured (.5 cup, .5 cup, .25 cup) by scoop and shake, and then weighed.
• These were folded in until well mixed.

Then, because I had forgotten:

• 1 tbsp extra virgin olive oil, folded in until mixed.

I then put the dough mass on some wax paper, cleaned the bowl, put the dough back in the bowl to weigh.  1151 grams total dough weight. I then drizzled about 1/2 tsp of regular olive oil around the perimeter and rolled the dough around to oil the dough and the bowl to reduce sticking.

% WW = 339 / 539 = 62.9%.

Hydration, not counting add-ins (because I didn't weigh them) = 512 / 539 = 95%.

Finished mixing all of it at 11:53 AM.

1:03 pm - 1 set of stretch and folds.

2:00 pm - 1 set of stretch and folds.

3:13 pm - 1 set of stretch and folds.  The dough feels good. My gut feel is that this is going to be a good loaf.

4:45 pm - The dough seemed ready, so... folded, shaped, put it in a lined banneton dusted with 50/50 mix of rice flour and bread flour.  I used the 8" (I.D., 8.5" O.D.) banneton, but after I put it in, I started thinking I should have used the next bigger one. Put plastic wrap from the bulk ferment over the banneton, plus a rubber band.  Put it in oven at same warm temp. (Not sure what temp, but  I keep it consistently over the "E" on the oven thermometer.)

5:16 pm - Checked on it. It had grown a bit, so transfered it to the 9.15" (I.D., 9.7" O.D.) banneton. I had used an oversized liner, so it was easy. Put the banneton in a plastic grocery bag, and into the fridge. 

This size banneton means that the loaf will be baked on the lid portion (also 9" I.D.) of the Lodge combo cooker, with the deep part as the cover.

6:00 pm - Started to pre-heat oven, 490* / 465 F.

Inverted the dough over parchment paper, brushed off excess dusting flour, and scored a #.  I flubbed the transfer of the parchment and dough to the hot dutch oven lid. You can see some unevenness.

• Bake started at 6:53 pm.
• Baked 10 min at 475/450, covered.
• Baked 10 min at 465/440, covered.
• Baked 10 min at 455/430, covered.
• Uncovered after 30 min., flat, but nice separation at the scores.
• Baked 10 min at 425/400, uncovered.
• Baked 10 min at 415/390, uncovered.
• Total time: 50 min. Final inner temp 208.8 F.

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* First number is thermostat setting, second number is a cheapy oven thermometer that I keep in it. They differ by 25 degrees F.

The white paper plate is 9" diameter.

Top view:

45 degree view:

Side view:

Crumb:

The crust looks thick, but it's soft and chewy, the way I like it.