I've been experimenting with different autolyse times. From 20 min, 1 to 4 hours, and finally a 12 hour. Below is my 12 hour autolyse, as well as my first time baking bread on a pizza stone. Thought I would pull away from the dutch oven for a bit and give my pizza stone a try. I'm pretty happy with the results of the stone. I heated up a pan in the bottom of the oven, then when the dough was ready I poured 1 cup of water in the pan and then with a spray bottle I misted the rest of the oven and top of dough. Also very happy with the 12 hour autolyse. I noticed a lot more flavor and a beautiful nutty aroma when I pulled it out of the oven. I had some today and the flavor was incredible and more complex. The texture of the crumb was beautiful, soft and felt/tasted more structured, as well as the color was a little more milkier. Also the crust came out a lot more darker and caramelized.
This recipe was a 70-2. With 300g bread flour, 200g Red Fife, 500g starter.
I would of liked a little more oven spring. But I believe the lack of oven spring was due to two things. First was that I used 40% Red Fife. And second I over proofed just by a margin. My senses told me at an hour that the dough was ready. But I gave it another 20 min. So when I flipped my dough onto the stone, it started to collapse from the weakened gluten structure. Which is also why the shape is not quite round.
