Thanks. I think smaller loaves will be better for us.
I think my starter is doing awesome. About an hour after feeding it looks like this.
What strategy do you use?
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just take what you need from main jar for loaf?
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take a bit and feed it to make exact amount you need for loaf?
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Yep. That is maybe 45 minor to an hour after a minor feed where I just add 50g flour and 50 g water and stir. No discard.
Guess we need to see if it makes bread though. Lol
damn son
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I did a full feed at 6 am this morning it’s been sitting out all day about 25 degrees (77 f) in here.
Tomorrow is the day I try making this shit.
Does this sound good if I only own one 7 inch banneton so don’t want dough for two loaves (I assume).
240g bread flour, 60g WW flour, 240g water, 60g starter, 6.6 g salt.
That makes 81% hydration (I think)! Is this too ambitious for first time. Should I go for more like 78%?
Thanks. So just add some more flour.
I’ll try 255g bread, 75g ww, 240g water, 66g starter, 7.2 g salt. Should be 75% assuming my math is right.
I think it should still fit on 7inch.
Just want to say a huge thanks to both of you for all the advice. 
I’m having so much fun with this process I don’t really care how it ends up. I feel science-y for first time in years. 🤷
Right thanks.
After rough shaping.
I have a sneaking suspicion I have fucked this up somehow. It’s still really wet and not really holding a ball shape.
I’m giving myself a 5% chance of this working.
In banneton
I revise my estimate to 1%. It’s so wet and not really holding a ball.
I’m not sure what I did wrong. I did 7 stretch and pulls. I think my ratios to start must have been off but I used the one I posted a few posts up.
Oh well. Guess we will see in the morning.
No insult taken ggoreo. I’m a total moron with this. I would have been shocked if it went perfectly the first time.
Here is what I did.
7 am
Made a levain of 50g starter, 50g AP, 50g ww, 100g water.
Let it still till 12 pm It looked like photo above when I used it. About doubled. Lots of bubbles.
12 pm did a autolyse of 255g bread, 75g ww, 240g water,
1 pm
Add 7.2 g salt to surface then spread 66g of levain on surface. Pushed in fingers to dimple in starter then mixed throughly. Did 3 minutes of the rhubaud method (pull and slap against bowl over and over)
Did two rounds of stretch and pull at 1:15 and 1:30. Each stretch and pull I did 6 total pulls and folds rotating bowl until whole dough was pulled.
Did another Stretch at 2, 2:30, 3, 3:30 and 4.
At 6 pm did rough shaping
7 pm did final shaping although it wasn’t really shaped into a ball. Lol.
Put in fridge and began to pray to the bread gods!
Do those ratios seem right? I feel like it is where I fucked up but can’t figure out why.
That might be it. Hmm. Ill track it for a few days before the next attempt.
Wonder why is so wet. Unless I fucked up the measuring maybe which is not outside the realm of possibility. Lol
Do you guys do a “window pane” test to see if there is enough gluten development? I didn’t do that.
Lots of recipes I saw made the exact amount of levain they needed but seems weird to make only 66g. Shouldn’t matter I made more and used only a bit right?
Not going to win any prizes but not the total disaster I thought it might be.
Should have put a pan on the bottom for 2nd 20min to prevent bottom burn and also was too timid on score obviously.
It actually taste really good. I totally one outered this!
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lol breadaments
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