Actually, I shared this earlier on Baking Buddies, before I saw the post about this new "extension" created by Philip (thanks!):
Hi I'm a novice baker who's had very mediocre results. Was pretty disheartened till I stumbled onto your channel (Charlie's) last week - have been following it ever since! Love your detailed but straightforward explanations - thanks for all the time and effort you put into helping us succeed, or at least just enjoy the journey.
Decided to make this seeded bread my very first Chain Baker loaf ☺️. Posted 2 photos on Baking Buddies (seems to be the daily limit).
Scaled down the ingredients to 80% to fit an 8.5x4.5" Pullman. Live in a hot and humid area, so cooled the water to 3C before starting. By the time the salt had dissolved, WT=7C. Yeast seems to clump in cold water, so added it later with the flour.
Mixed everything as thoroughly as possible, then moved on to the seed-coating step. Got bogged down here, so unfortunately, DT=28.5C when the tin finally went into the fridge (3C).
Checked after 9h. Dough had already doubled, and there were some large bubbles - probably overproofed. Left it in the fridge, cranked up the oven and started baking 20m later. Oven was at 260C, but immediately turned off the fan and lowered the setting to 180C.
Took out after 55m. Looked good actually, if a teeny bit pale. Dough hadn't risen any further, but hadn't collapsed. Internal temp = 98-99C in different spots. But the probe came out with some raw-looking bits, so to avoid a soggy crumb, put the tin back into the oven for 5m. When I turned the loaf out, the bottom was slightly pale, so put it back in (minus tin) for another 5m.
Can't wait for it to finish cooling, so I can slice it and see the crumb! Hope I haven't overbaked it.
Will post more photos tomorrow, but might try another loaf tonight. For my 2nd attempt, should I chill the dough before doing the seed-coating, to try to achieve a final DT of 25C before the cold ferment? Or should I just skip the coating, transfer the dough to the pan, sprinkle the top with seeds and just get it into the fridge asap before it gets too warm?
Also, after baking, can I take the loaf out to cool even if the probe has some damp bits on it - will it bake all the way through while cooling, or should I bake it further?