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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.
