This is also weird – the fascination with one straightforward wet, white dough. This is the 80ish% hydration dough that I use primarily for pizza which started through a miscalculation of a yeasted dough from The Bread Collective – a confusion of US/Metric/Imperial cups, that sort of thing.
Usually I knock it up and put it in the fridge for at least a couple of days – Pain a l’Ancienne style. But the other week, being short of bread, I did it in super-fast time. Today, same situation, but with camera available.
Starter hadn’t been refreshed for about 36hrs but needs must. Mixed at 9.00 a.m. – couple of short kneads (x 10), stretch and fold hourly. Total fermentation 4 hrs. Scaled at 200g. Rested briefly (20 mins?). Rolled out as baguettes straight onto baking sheet. Rested until oven up to 240C (15 mins?).