This is my version of Jim Lahey's Stirato (an Italian baguette!). I'm making a 500g loaf and I'm supplementing it with a wild yeast starter that Linda made.
I'm baking it in one of these
I've also changed the bake time. I'm baking it with cloche on for 30 minutes at 475 degrees and then removing the cloche and reducing the temperature to 425 degrees for ten more minutes.
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