A very small batch

"You succeed you learn something, you fail you learn something."

I followed Dabrownman's advice to the letter. 

• I mixed 60g starter, 120 ml water, 180g AP/Bread Flour, let it autolyse for 30
• I added salt, mixed and slapped and folded 150 times. 
  • I would have enjoyed if there would have been more dough.
  • I was surprised at how much the dough stuck to my fingers. 
• Stretch and folded exactly four times at 30 minute intervals. 
• Let it rest for 30, preshaped this tiny bun. 
  • So small I could put it in a 2 cup pyrex glass. 
    • Went up to only cup. 
• Waited for it to rise 90 minutes. 
  • Only went up to 1.5 cups (50% proof?)
• My schedule demanded I put it in the fridge for a retard. 
• This is where I am the next day. I think I will start the oven and bake it. 
  • I would dare to say it has gone down!

A very small batch