Well OK, I will have to see what I can do, I think I will make an overnight dough, give the yeast more time to develop.
In the meantime, I used up my excess starter on a no knead sourdough, this one had 750g flour (300g from starter and 400g Strong White) 550g water (300g from starter) 10g salt, and a rough mix followed by an overnight rise. I stretched it a couple of times then left it for 30 minutes while the oven heated up.
It had 30 minutes covered, then 20 with the top off. Internal temp was 96 degrees C (gluten sets at 95 degrees)
Its a busy week for me bread wise, I have 60 Rolls and 4 Large Ciabatta to do for the Brixfest fundraiser, the usual Oats order plus the extra loaf, and 20 panini rolls for Weds. Next week its the Fairtrade stall at the local market, with Organic Rolls and Teacakes, then we will be into the Christmas specials. That's the Mincemeat Teacakes and the Turkey, Cranberry and Stuffing Spiral Rolls. And maybe some festive cookies as well. There might even be time left for work.