Small Batch equals Small Bread
I thought that the dough was at the 1.75-ish cup point, thus I heated the forge, put it in wet parchment. Took out the heated cast iron, placed it in, poured in a half a cup of water under the parchment and started the usual 450 after 500 for 20 then for 30. Herein is the result, small, unimpressive, with no 'boom' really.
Not sure if something went wrong, I feel like I way over-proofed. I am moving more toward the second proofing for no more than 45 minutes- ever. But the whole waiting for 85% just doesn't work for me.
I wonder, I wonder a lot, about the differences between all of us in space, geography, and thus temperature. I read about Dabrownman's adventures in AZ baking, basically like baking in adobe and wonder how much different it is to baking here in Louisiana- like baking under water.
Then I had another thought, my dough seemed to have expanded out more than up. So maybe the batch of dough should be wider? No, because many people bake on a flat stone and that allows for serious wide-age.
So if I had to ask for a conclusion, I would say, too small, too proofed (despite it only rose 50%) and ye gods Valdus- you need to work on shaping!
Further, for slap and fold, it better be a pretty big piece of dough.
Comments are welcome and encouraged.