Now that I have plenty of time on my hands, I have been playing with high hydration break making. This took all day in prepping and just came out of the fireplace oven.
Good bread making is all about technique. So for this loaf I started with 500g flour, 350g yes grams of water, this gives about a 60% hydration ratio, a teaspoon of salt and the same of yeast. I weighed out everything and put it in the stand mixer and kneaded it for 5mins.
It was then left to rest for 30mins and transferred to large tupperware container for proving. Every hour i returned and stretched it out and folded it into 3, that went on for 6 hours, before it was shaped and placed in a rattan bread mold for the final proving and cooking in the fire at bloody hot degrees C.
Now i just need it to cool enough so that I can cut it open and see if i have nice air bubble formation. It should have some, but it really needs to be done overnight and be closer to 24hours before it would get nice big holes.
Edit: I am going in the right direction with this. Nice chewy texture.