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Sure, nothing special, I think I autolysed for the best part of a hour, mixed in salt then starter which was a bit tricky as there was already quite a bit of gluten development. This was about 8pm (starter was from cold and last fed at the weekend) - then bulk ferment in the fridge overnight in a tuppaware, 1 set of stretch and fold, then shaped in the morning and back in the fridge all day. Oven and big casserole pot heated up to 250 for about 40mins, in with lid at 245 for about 25mins, then about 20min more without lid. I think it's the Dutch oven thing that does it, keeps a really high humidity atmosphere for a long time, so by the time you take the lid off, the dough's just starting to firm up.
Polygon-
Pretty much the same method as me. It's a winner!
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Do you ever have issues with the bottom of the loaf burning with pre-heating the pot that much?
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Ok, thanks for the reply! - I've tried several different techniques and can't get such a rise.
I'll borrow my flatmate's casserole pot and see if that makes a difference.
All mixed by hand? or initial mix with a mixer?
Bainbridge
cagimaha
MrBaklava
This explosive rise is amazing - can you please share your method?