Sourdough pain a l'ancienne

180g 80% hydration starter

460g 12.5% White flour

350g Ice water

12g salt

My recipe was very similar to the one posted by Shiao-Ping here: http://weightloss-slim.fit/node/14719/delayed-fermentation-method-pain-l039ancienne%3C/a%3E.%3C/p%3E%3Cp%3EI mixed at about 8pm without the salt, holding back about 35g water, and put it straight in the fridge. I gave it one fold at about 11:30pm. The next day at 8pm I removed the dough from the fridge, gave it a fold, and let it begin to warm. After about 90 minutes, I mixed in the missing saltwater with another fold, and folded 2 more times at 45min intervals. At midnight I put the still bulk-fermenting dough into the fridge.

The next day, I baked the loaves at about noon, giving 3 of the 4 simple stirato style stretches to shape. The fourth loaf I shaped as a mini-baguette. I scored 2 of the loaves, but the dough wasn't having it and I ended there.

The one loaf that looks like a camel was the mini-baguette, and it sprang like crazy. The next time around, I am going to shape them all as with the baguette, but roll them out to normal length. Even with the super-slack dough, the extra tension seems to help.

They were all baked on a baking steel, with steam provided by damp towels & misting.

I was quite surprised that this recipe resulted in very ciabatta-esque loaves. There is very little cruch in the crust, and the predominant texture is chewy. The texture of the crust vs the moist crumb is almost bagel-like. These are delicious, sweet, mild textured loaves, with a nice open crumb. I will give this one another shot...

Looks like you had fun with this bread with tasty results. It is fun to experiment. When you are working with dough it is best to forget all those childhood lessons of "don't play with your food." happy baking!