Hi, all. This first go-around was only mildly fraught with surprises, so no big deal. I just at my first slices and they seem edible. So, nothing disastrous happened.

If I could, I’d like to narrate my experience and hear from everyone where I might improve/alter for desired/different effects. I followed this guide — and, specifically, the second version (in the Dutch oven).

https://youtu.be/5mehXzl7yHA

1) the only variation I made to the recipe, initially, was that I used 400g AP flour versus a 350/50 split he used with wheat flour.

2) after my first proofing, after adding my preferment to water, yeast, flour, salt, I noticed my batch was pretty sticky. Versus what he seemed to be experiencing during the “stretch and fold” and “tucking” portions, mine wasn’t getting smooth and was sticking all over my hands. I ended up washing quite a bit of material from my hands while attempting…and eventually adding another 1/8 cup of AP flour. I let it proof the second time, and it was equally as difficult to handle. Lots of rinsing unmanageable gloop from my hands. Eventually, I added about 1/8-1/4 flour throughout the entire process for easier handling.

By the time I’d cut the dough in half, it felt small compared to his. I’m unsure if this was because I’d washed a shit-ton off of my hands already or because it hadnt risen the way I’d hoped. Even so, even with all the added flour, by the time I cut it in half, it still wasn’t “smooth.” I had to fight to get it off of my hands and onto the parchment paper. I figure this was largely due to technique, but maybe it was an ingredient issue.

3). My oven only goes up to 500. So, I couldn’t preheat the Dutch over to 525. However, I was able to bake at 500 for 13 minutes. Maybe that responsible. But, on my first load, I still lowered to 485, uncovered, and let bake the second half I covered. Because it wasn’t the “red” color I saw from his, I let that load sit for an extra 5-7 minutes (total 13 @ 500 covered in ditch oven, 18-20 @ 485 uncovered). This resulted in the smaller loaf.

On the second loaf, thinking that my oven temp may be an issue let the Dutch oven go covered for 22 minutes, and 10 minutes uncovered. Keep in mind thst this load sat an extra 35 minutes while I cooked the first.

What lessons should I take from this first attempt? What advice would you have? Pictures soon to follow.

https://i.imgur.com/48TC9AE.jpg

https://i.imgur.com/OzO5CZA.jpg