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This is 75% of the original recipe that I’m adapting, tried 50% and it didn’t come out very large, so tweaked the quantities to get this size. And now (at the prove stage) it’s getting a bit too big. Like the size of the finished loaf, it’s just getting it out of the banneton which is proving the ballache.
Might be because my starter is a bit more vigorous, the flat is a bit warmer, or I’m not folding enough to build dough strength early on.
cornelius_blackfoot
gonna sound obvious but reduced that weight of the loaf , maybe go crazy - by 50% then work out the equilibrium