This was my first encounter with the ABIN5 bread and I was excited to give it a go. I used Gold Medal's Unbleached All Purpose flour and mixed up a half-batch only. I used 100 degree water and started out mixing the dough by hand but then threw it in my Cuisinart mixer for about 30 seconds to well-incorporate the flour. I had a total of about 28 ounces of dough.
Here's the dough right after it was mixed:
The dough sat out on my counter at room temp, 68 - 70 degrees) for 2 hours, then I put it into the refrigerator.
Here's the dough 2 hours later, just before it went into the refrigeratior:
This morning, I cut off about 1/3 of the dough (9 ounces) and set it on top of well-floured parchment paper and shaped gently nudged it into a sort of log shape, then gently elongated the log, tightening up the dough by using the sides of my hands and gently pinching the dough together at the bottom of the loaf. I lightly covered it with a piece of lightly-sprayed plastic wrap the turned a bowl upside down over the loaf to protect it (from the air as well as from my new dog :=) ). I let it sit for about an hour to warm up some. While the loaf was rising I prepared my oven with tiles and cast iron skillet, and turned the oven on to 450 degrees to pre-heat for hour the loaf was rising.
After about an hour I scored the loaf and put the loaf into the oven, parchment and all, poured some water into the cast iron skillet and shut the oven door. 5 or 10 minutes into the bake I opened the oven to try to remove the parchment paper and found it stuck to the bottom of the loaf, so I just left it until near the end of the bake when I needed to use my bench scraper to separate the parchment from the loaf. The bottom of the loaf ended up more pale and softer than the rest of the loaf.
Here's the loaf just taken out of the oven:
I let it cool for about an hour and then cut into it:
A couple pictures of the crumb after the loaf had cooled:
I was quite pleased! The baked loaf came out at 8 oz, 9" long, 3" wide and about 2" high. I loved the color. The crust came out of the oven crisp but softened up rapidly (not sure why, but it might be the humidity today... it was around 80% this afternoon, though we didn't get any rain for a change). The crumb is somewhat dense with mostly small but irregular holes and some larger holes.
The bread is pretty chewy but the flavor is delicious! Very rich and full-flavored, much more so than I had expected. I understand why people are so in love with this bread - it's easy and delicious, perfect for families with job and time constraints.
So while my shaping techniques continue to need improvment, I'm happy with the experiement and glad that I finally have some personal experience with the bread. I think I may have baked the bread a bit before it was really ready, so I'll wait longer next time. Also next time I'll spray the parchment with a bit of cooking spray before laying down the flour and shaping the dough so that I can pull the parchment out early in the bake. I'd like to figure out how to create a crispier crust and less chewiness but all in all, I'm quite pleased. I have 2/3 of the dough left so I'll get to see how it turns out on days 2 & 3.