What went well?

First time using fresh-milled flour (hard white) - smelled great

What didn't?

Starter was at 100% hydration, recipe called for much stiffer. The whole ferment was way too slack, and the kitchen was 95 degrees the whole time

Baked: August 22nd, 2021
Posted: August 22nd, 2021

Other notes

This went OK and is edible, but I won't use this recipe again - it's too much work, and Ken Forkish recipes are way more straightforward.