Flying saucer bread
I decided to try the technique in Chad Robertson's Tartine Book No. 3, so I spent several days developing a starter based on his technique rather than using the usual starter that I maintain. So when my levain was ready, I mixed the dough for white-wheat blend.. The consistency seemed very loose, but since I had not made this before, I just decided to continue with the steps. Then this morning, after I had already put the dough in rising baskets, with a lot of difficulty since the dough was so loose, I re-read the recipe. Lo and behold, I had miscalculated and had omitted 250g of bread flour, and it was too late to do anything about it, so I baked the loaves. They are not pretty, but amazingly the flatbread was very tasty with a nice flavor and crumb! Now I can't wait to try again when I will be sure to use the proper amount of flour. Hopefully I will be able to get to the store to get more bread flour in a few days.
Right now I am rather snowed in!l