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Ok once again experiment. Mix and cold autolyze ferment for 24 hrs. Stretch n fold once. Leave out at room temp 73°f. For 4 hrs. Shaped added the additions apple cinnamon in one jalapeños, pepper jack cheese, and green olives in the other. In the fridge to cold proof and ferment for 8hrs. Baked in Dutch oven at 460°F. For 25 minutes lid on. Lid off for 12 minutes. For both loafs. For wet additions I might go 470°F next time.for the same time lid on and 10 minutes lid off. To steam off more moisture. Before crisping and finish cooking the crust. I have a 24 hr autolyze/ferment - 24 cold proof ferment double loaf experiment going on that'll bake off in the morning. I'll post on that one tommorow.

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