Yesterday I made this bread. I had some success. I thought I would pass on my experiences. The notes state that this is a dough like pancake batter. They are correct, it is "loose" or runny. I looked at the recipe and saw 500 grams of water and 500 grams of flour and thought "oh boy this is going to be interesting". Well, nothing ventured is nothing gained. So onward! Everything was mixed and yes, it is like pancake batter. I used a bowl hold the fermenting dough. Go with the recommended square pan to hold the dough. It was hard to make the folds using a bowl. Not impossible but perhaps easier with a larger pan than my bowl. I folded and folded, and circle folded to get the dough to some sort of strength to hold a loaf shape. Oh, it would raise up in the bowl to a beautiful size. The dough is fragile and weak and will need a container to hold to a loaf. But I could not get it to a strength to hold to a loaf like structure. I thought maybe one of those perforated baguette pans would work for me. But the dough was too loose and would ooze though the perforations before the dough would raise up. Maybe parchment paper would help but I wondered about the amount of water and what may happen to the paper. So, I started losing focus. I put everything in a 9-inch square casserole pan and let the dough raise up again. And then I baked it and wondered how that was going to work out. The 9-inch dish did work out. The bread was not what I originally thought it would look like. It did bake through. With butter on it, it sure is good. Those thin stretches of dough between the larger holes are crisp - like glass or ice. The taste was better than I thought it would be. Would I do this project again? Probably. but next time I need to figure out how to strengthen the dough, so it shapes better.

This is a watery sticky dough. Keep your fingers wet or they become covered with dough during the folding process. Use a bowl scraper to clean those bowls and wash them before the dough hardens. I think this takes an adventuresome baker or someone that has high hydration dough experience. For me it was an adventure. I will re-read the recipe and look for more tips and probably try it again.

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