The same recipe as #7.
A touch doughy in the lower middle centre area. I'm happy with the crumb, even with the less rise than #7.
This was retarded over night in the ridge, then removed around midday the next day and left to sit at room temperature (17°C-ish) in a glass mixing bowl. Again it took what I thought to be a long time even with a few stretch & folds. I think the glass is better for getting it up to ambient faster though at this point. More experimenting is needed.
I had the same problem I’ve had with all the refrigerated dough thus far, taking a long time for them to come to life. This one I ended up baking purely because I was running out of time and wanted to go to bed. I was surprised to see such an open crumb as I thought it was under proofed going on the poke test during the thawed out stages.
As much as I like the taste of the ‘burnt’ crust, I’d like to know how to bake a loaf without so much colour. Some more reading.