Second attempt today.
Schedule: Mixed the dough at noon yesterday, overnight ferment in the fridge till 8 this morning.
Timings here are not critical, the bulk ferment can be anything from 12 to 48 hours!
Tip into the baking tin, proof for 3 hours then bake at 11, out of oven by 11:20, ready for lunch at 12.
Used greaseproof parchment to great effect.
Cut the parchment so it sits in the bottom, and also folds up the sides.
Lightly Olive Oil the tray, insert parchment.
The oil will cling the parchment to the bottom and sides of the tin.
Oil the inside of the parchment a bit more heavily than you think is reasonable.
You don't want so much oil that the entire outside is deep-fried to a depth of an inch like a deep-fried pizza; so it's a bit of a balance.
I'd say a 'generous coating' over the bottom and sides, coating all the parchment.
Coup the dough in, gently prodding it towards the corners. Don't over-prod, an 80% hydrated dough will find it's own way. Let it proof for whatever. 3 hours in my case.
The dough will take up some of this oil.
Allow to cool for as long as possible before attempting to release it.
It released perfectly, and was not in the slightest 'deep fried'; there was a crispy skin less than 1mm thick, I'd say. It was just what I was wanting.
I've also stopped using Fan mode on the oven for bread.
Fan mode can reduce temperature gradients top-to-bottom, but can produce massive temperature gradients back-to-front.
In my oven, fan mode uses an element at the back, wrapped around the fan. This causes a blast of hot air from back to front.
The temperature gradient this causes is very noticeable. I have to turn things around mid-way through cooking, because the back is much hotter than the front.
My oven has a mode for non-fan top-and-bottom elements, and I find this much moar betterer.
(For sourdoughs in the Dutch Oven, it doesn't matter: the thermal mass of the Dutch Oven evens it all out.)
