After trying different way of making dough for breads, this is make from a method known as 17 hour low-temperature pre-ferment dough. A large portion of the dough is made and leave to ferment in the fridge for at least 17 hours before combining with the rest of the ingredients to make into the final dough for baking.
This is the texture of the bread after baking. It is softer than the 65 C method but I found it to be rather stickier when eaten.
I think I'll reduce the amount of water the next time I try this.
After trying different way of making dough for breads, this is make from a method known as 17 hour low-temperature pre-ferment dough. A large portion of the dough is made and leave to ferment in the fridge for at least 17 hours before combining with the rest of the ingredients to make into the final dough for baking.
This is the texture of the bread after baking. It is softer than the 65 C method but I found it to be rather stickier when eaten. 
