RECIPE TIME!
Bread was 400g bread flour + 290g water autolysed for 2 hours. Added 100g starter and 8g salt, stretch and folded every 30 min for 2.5 hours. Then 2 coil folds every 45 minutes, with a final 1.5-2 hour rest. Preshape, 10 minutes bench rest, final shape, and proof overnight in the fridge. Baked in a covered Dutch oven preheated to 500F for 20 minutes, uncovered and baked at 450 for 13 minutes.
The ratatouille was 1 zucchini + 1 yellow squash + ½ eggplant each halved and thinly sliced using my food processor’s slicing attachment, with one red onion halved and thinly sliced and one huge heirloom tomato halved and thinly sliced by hand. (N.B. I had a bunch of leftover veggies, which is cool! But like this FILLED a huge Pyrex dish so feel free to cut down. I’m just gonna use the leftover veggies for something later this week!)
I got some vegan “chunky tomato and basil” sauce from one of my local favorite restaurants who have a “grab and go” takeout fridge, which was full of garlic and onions and fresh basil. Spread about 2-3 tbsp of that onto a Pyrex dish and then layered the rest of the stuff on. Topped with ribbons of fresh basil (about 1/3 cup loosely packed before slicing), flaky salt, fresh ground pepper, and a drizzle of really good EVOO. Covered with foil and baked 45 minutes at 425, then uncovered and baked about 15-20 minutes more.