Miso autolyse

Miso more pronounced this time but under-seasoned and overcooked (notice the lighter crumb by the crust).

But still, it's a step in the right direction; the autolyse does smell good. I think next time I'll go for a lower hydration and more miso. Lots, more, miso.

100.0%	Shipton Mill white organic bread flour	250
70.0%	Evian mineral water	175
5.6%	Fresh yeast	14
4.0%	Billington's Organic Golden Granulated	10
6.0%	Sanchi Hatcho Miso	15
	Make a miso solution with all of the water
	Combine 60% flour and leave in a cool room for 10 hours
	Mix yeast and sugar, whisk into the batter
	Leave for ten minutes
	Combine remaining flour
1	Hour lazy baker knead
0.5	Hour prove (under)
	Dust with McDougall's "00" (because that was to hand)
15	minutes in an oven at 235° C