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@Light_EDDed
I’ve been following a basic recipe.
Start + water mix and then + flour. Leave for 1 hour.
Fold every 30 minutes, yesterday folded every hour.
Quite rough folds, more of a knead.
Then rest for an hour. Short knead.
Rest then shape. Bannerton over night.
It’s quietly lively but does that thing when it hits the tray and sort of splurges outward. Makes me think over proved.
I’m going going to try the warmer proof and adding the water slowly. The dough last night was very wet even though I’ve reduced the water in the recipe by 20 ml