These two were originally intended to be a modification of the tartine country loaf with 300g starter instead of 200g and subtract the extra 100g from the 1000g that go into the final dough.

I did the numbers in my head on the fly and think I dropped 100g somewhere, so after mixing, the dough was suuuuper hydrated, like 90% or so. So like 40 minutes after mixing, I added 50ish grams of all purpose and mixed that in.

After a few turns by hand and one proper tri-fold, I proceeded to forget about it for maybe 5 hours, but which point it was super pillowy she far past ideal for shaping, but I very gently made it work.

The results taste good, but the crumb is gummy and the holes are horribly distributed.

Lemme know what you think