Newbie saying Hi.
Newbie here from Vancouver, WA. I Just found the site and looking forward to learning all about bread making.. Few weeks ago I made a loaf of Struan using the recipe out of Peter Reinhart's Artisan Breads every Day.
It turned out great. the only thing is it was a 48hr CF so you sort of have to figure out in advance when you want/need bread.
I decided to try and make it again but sort of changed the process to speed things up a little
Made a poolish that fermented for 15hrs at RT
Then mixed the rest of the dough and let rise. Was not sure how much IDY to use so that was all a bit of a guess. Turned out pretty good.