I’ve made the standard recipe three time before, today I am making a full sourdough version ( no commercial yeast).
300 gm KA bread flour
300 gm filtered/ declorinated water
70 gm fully peaked sourdough starter (very active)
6 gm salt
Followed all bowl and coil fold steps, added a fifth coil after dividing the dough into my half’s ( going for two rectangle loafs of 338 pre-baked weight
Last 60 min of bulk happening in smaller rectangle container per loaf
Will transfer to oiled parchment as author suggested for final proof
So far the dough is very active

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