Made the bread pictured here this morning from all-white dough that I'd had in the fridge for a day. 70% hydration.
Proofed at room temperature for about two hours on lightly oiled parchment paper.
Slid parchment paper right onto inverted aluminum baking sheet in the oven and baked at 500 degrees for 25 minutes.
Cooled for 1/2 hour before cutting.
Final result - nice chewy/creamy texture with large crumb and some good holes. Very soft, but not doughy at all. Thin, soft, well browned crust. Not as crusty as dutch oven loaves I've made, but very good nonetheless.
