|Pain de Campagne|
The main problem that I ran into with this country loaf was that it got so big. It was so big it wouldn't fit under my broth pot and the edges got slightly squished. This is probably because my shaping technique is still not good enough and I did not develop enough surface tension for the final proofing (I tried to make a boule instead of a bouton d'ore). I also added an autolyse to the recipe (only 15 minutes) to see if that might make the kneading easier (which it did), but I am worried that this essentially worked as an extension to bulk fermentation and the baker's yeast. Thoughts?