I'm back at the Tartine Bread Book, trying to figure out why I haven't latched on successfully to Chad Robertson's zen-like bread style. My latest effort included fatal math errors around confused proportions. Nevermind that, I had my calculator and worked out the numbers, enlarging the formula... etc, etc, etc.
The tricky bit was building this wobbly loaf's gluten strength, even after giving it several folds. Along the way, my banneton stuck and, well, I wresteled this loaf into my creuset pot best I could.Try slashing in a insanley hot pot with a wobbly wet dough. Let's just say it wasn't looking good at all...
Hmmm... not too bad once cut!