I missed all of last season in the UK due to an issue finding parts for my bike, but after speaking with the awesome guys at Norvil UK they get the parts required, out to me and they've been fitted this week and the Norton rolls on tarmac again. So happy to have her back.
500g Flour
350g Water
120g Starter
10g Salt
60g Grated Cheddar
60g Chopped pickled Jalapeño (drained and dried)
4x Stretch and Fold
Inclusions added at 2nd stretch and fold
Shape
Refrigerate for 20hrs
250deg for 20mins lid on
200deg for 20mins lif off
340g Room Temp Water
120g Starter at peak
500g Strong Bread Flour
10g Himilayan Salt
For this one i dropped the water weight by 10g from my usual 350g and increased the starter from 100g to 110g... but I went over and actually ended up with 120g - just experimenting with lowering the hydration
4x Stretch and folds 30mins apart
Bulk fermentation at 19.5deg c room temp for 4.5hrs
Shape
12hrs overnight ferment in fridge
Score
25mins covered at 220deg c (water spray dough and inside the lid before closing up)
20min uncovered at 200deg c
Thoughts on how it turned out? Personally im happy with how these are turning out at the moment.