I've been cultivating a sourdough starter, and it was finally time to try to make some bread using it. I made a small amount of dough (350g), enough for a demi-baguette and a very small boule.
I used a 100% starter and ended with a 75% final dough with 2% salt.
The dough rose for 8 hours at room temperature. After shaping, I let the loaves rise for 1 hour before scoring and baking for about 20 minutes at 450F. Two ice cubes provided steam.