A very small batch | The Fresh Loaf

"You succeed you learn something, you fail you learn something."

I followed Dabrownman's advice to the letter.

I mixed 60g starter, 120 ml water, 180g AP/Bread Flour, let it autolyse for 30
I added salt, mixed and slapped and folded 150 times.
- I would have enjoyed if there would have been more dough.
- I was surprised at how much the dough stuck to my fingers.
Stretch and folded exactly four times at 30 minute intervals.
Let it rest for 30, preshaped this tiny bun.
- So small I could put it in a 2 cup pyrex glass.
  - Went up to only cup.
Waited for it to rise 90 minutes.
- Only went up to 1.5 cups (50% proof?)
My schedule demanded I put it in the fridge for a retard.
This is where I am the next day. I think I will start the oven and bake it.
- I would dare to say it has gone down!