How to make No Knead Bread Country bread(like a Tartine bread)_Strong Flour+Instant Yeast+Water77%_Lodge

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Bread Making
Home baking
How to make a No Knead Bread, Country Bread (like a Tartine Bread)
Strong Flour + Instant Yeast + Water77%(Baker's Percent)
Lodge Combo Cooker (Lodge Fan) Lodge

Tartine Bread Book Note

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

Dough formula, one portion (dough weight: 450.3 g)
B% (%): 100.0%, Tr (g): 251.0 g Strong flour
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.5%, Tr (g): 1.3 g Instant Yeast
B's (%): 77.0%, Tr (g): 193.0 g Water

Process
1. Put water in the bowl.
2. Put an instant yeast.
3. After 1 minute, melt the instant yeast using a spatula.
4. After adding salt, use a spatula to dissolve.
5. After adding the flour, use a scraper to mix evenly until the flour is invisible.
6. After 15 minutes of rest, the first fold (folding)
7. After 15 minutes of rest, the second fold (folding)
8. After 15 minutes of rest, the third fold (folding)
9. After 15 minutes of rest, the fourth fold (folding)
10. Refrigerated fermentation 12 hours (refrigerator temperature 2 ℃)
11. After refrigeration fermentation, take the dough to room temperature and wait until it is 18 ~ 20 ℃.
12. Lightly fold the dough and round it.
13. At room temperature for 20 minutes
14. Fold the dough lightly and round it, then panning dough in Banneton
15. Second fermentation: fermentation at room temperature for 40 minutes
16. Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
    Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. Remove the second fermented dough from the Banneton(de-panning).
18. Put the dough into the preheated lodge 10-inch combo cooker floor
19. Scoring on top of dough
20. Cover the lodge 10-inch combo cooker lid.
21. Put in the oven
22. After baking for 25 minutes, remove the lodge cover and continue baking for 25 minutes. (At this time, the temperature: 220 ~ 230 ℃)
23. Remove the bread from the oven and cool
24. Tasting after completion of bread

Test results
1. Dough weight is adequate (450.3 g)
2. Bread color is appropriate (the bottom is burned)
3. Strong flour dough is bulky, and the air pockets of the texture is large.
   Strong flour dough seems to be too strong in kneading
all purpose flour dough video: https://youtu.be/SBH-ghJslYQ)
4. Good texture, flavor and aroma

* Caution: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)