Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to the 80% spelt freshly milled wholemeal with added 10% freshly milled rye wholemeal and out of "Angst" a bit of white supermarket flour (about the last 10%).
This last one is the one I have uploaded for you to look at today.
I used my now seasoned white wheat sourdough (the old rye feels a bit neglected lately) to rise it and lots and lots of water.
I guessed the hydration to be at least 80%, probably more, just have a look at how he flattened out when I let him out of his bowl to play!
I mixed the dough up in the evening, let it sit on the kitchen table over night (at about 15-25 degrees), the folded and played with him all morning and baked at lunchtime, thinking he might get too sour if I leave him any longer.
So here is the pot - a thinwalled stainless pot I aquired a long time ago to make mayself some sort of bain-marie and which languished in the back of the cupboard.
The soft dough for the pot bake being folded in the bowl...
The soft dough after several folds in the bowl - now out in "the open"...
...and contained again safely for its final proofing!