I went back to my standard 75 hydration for this fellow after the train wreck of last week.
400g all purpose flour (King Arthur)
300g water
40g starter
4g salt
I started it around 6am, I thought I had put it in the fridge when we went out for a few hours in the afternoon, but the dough was sitting on the kitchen island when I came home.
Fortunately, given the small amount of starter, it was not over proofed and it came out quite poofy and pretty.
