So i've made this recipe the past two weekends, first time using Maura's, the second using Martin's modifications - but both times I halved the recipe as I'm baking just for two. Sorry for the long post, but I want to accurately document my experience.

The first attempt was a complete disaster, & I almost swept it from the counter into the trash (I used KA APF/Arrowhead Mills organic whole wheat). It doubled in bulk during the overnight proof, but when i turned it out onto the counter, it was obvious that it was way over hydrated & I could not shaped it. After a couple of minutes of trying to manipulate it, I gave up & put it back in the proofing container, along with approximately 1/4 cup more KA APF. A couple of hours later it had doubled in bulk again, but I got the same response trying to shape it. I plopped it into a proofing basket, covered it in plastic, & shoved it into the bottom of my fridge in frustration. After work the next day the dough was shaped like a discus, but I followed the recipe & don't you know? It tasted incredible even though it only got a slight oven spring (about 1 1/2" thick). The crust was chewy & the extra long proof allowed the sour flavor to really develop.

The second attempt, while not producing perfect results, turned out better (can't find KA APF anywhere, so had to used Whole Foods APF, 62.5g Arrowhead Mills organic whole wheat, & 62.5g Daisy organic whole wheat bread flour). It doubled in bulk nicely, but once again, it was impossible to shape, in spite of using less water. I proofed it in the fridge only 8 hours this time & I could tell that it looked better than my first attempt, giving me hope for a more appealing result. To be perfectly honest, it came out okay, not necessarily the traditional chewy loaf with nice air holes throughout, but instead less rise (about 3") & slightly gummy interior, but still a good crust. It's edible.

I'm probably going to give up on this recipe for now as the availability of baking supplies is a concern, & I need to go for the sure thing that produces consistently good results to put bread on the table. Any tips are wholeheartedly welcome. Pictures on IG: homebrewbeer57.

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