Getting experimental with my bread this evening. It's science if I write it down? The onion bread recipe I've used before (greatbritishchefs.com/recipes/onion-…), but with banana shallots instead cus needed using, and 1 loaf @ 60% (metal) & 1 @ 70% (glass) hydration. #baking2020 #bakingbread 
Dough is now in its bulk fermentation/first rise. I've been tossing up whether to put them in the fridge now, or during the final proof, and I think I'll do the latter. Means I can take it out before the morning run, to get to room temp, then bake it
These are the two doughs before rising - 70% hydration in glass, 60% in metal. The 70% was /so much easier/ to knead; the 60% took real shoulder grease. 70% didn't stick to the counter (used no flour for kneading) but did to my hands. 10-12 minutes kneading each.
Now risen, preshaped, and shaped again, they're in plastic bags in the fridge over night. 70% on left. Went into fridge at 9pm. I wonder how much they'll collapse overnight.
Brought them out of fridge @ 7 am; they had collapsed somewhat (see photos, 60% on left), but definitely risen - full of air bubbles. I shaped them again and left them out of the fridge until I got back from my run and preheated the oven
Going in the oven! 160'C fan, 35-40 min
With slices cut off the crust to see inside, here they are out the oven. The 70% hydration is the flattering, but springs back all the way when pressed. 60% is rounder but doesn't spring back 100% quickly, but does have a slightly better feel. Both crusts are quite salty
