Getting there.

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Yes, two stretch and folds, as they are properly termed, were enough.  Now I have split the dough into two loaves, and begun shaping them.  Just a bit of stretching and foldind first, to waken the dough, then to form and begin creating a circular, global really, form.  Then rolling and pulling in order to create surface tention.

Once that has been worked as well as possible, a bowl or such is put over the portions.  Which are left for an hour.  I will do that one more time.  At which point, if I feel the tension is good (most likely), I will then heavily flour the battenons, place the portions in, the put those in two gallon plastic bags.  Putting the whole parts in the fridge.

Then, after coffee, I'll go on to bed.  The first loaf will be set around eight hours later.  Well, after starting the oven and warming the Staib dutch oven up to temp.  Which may well take two to three hours?  Will find out shortly.  The other loaf will be later... much later.  But it is hoped to start, itself, six hours later?  Or the day after.  I will certainly get to see what different lengths of refrigerated fermenting will do regarding flavor and texture.  Should be rather strong, as far as sourdough flavor, according to some.  Now, I like stronger sourdough.  But even I have limits.

Now, this is with home ground fresh whole hard red wheat.  The sourdough as well as the dough.  The rise, while not as store bread flour, will rise more than the einkorn loaves.  Which is partly why I didn't mind going without active dry yeast as an add.  Partly got too busy to find it, but also wanted to reserve it for a boost in pure einkorn bread.

Thirty five minutes, then a probable final shaping.  Then into bannetons, bags, and the refrigerator.  I am a bit excited.  Should have enough sourdough, possibly, to try a pancake batter tomorrow.  I'll look for a recipe, using Victoria's einkorn keto flour, plus the sourdough starter.

Hmm, may need to feed what remains of the starter, in order to have enough, yet tonight.  After that, I will cull to 50 grams, or so.  Doubling that daily, using it when there is two to three hundred extra grams of starter.  Other bread, cinnamon rolls, even tortillas, with various flour types.  Then to check blood sugar results.  Ugh.

Later.  Or good night, most likely.