tctenten said:That really looks perfect.
The mixed flour is not an issue to me and will be fine. Just give the dough a couple of hours at room temps before you stretch it. I have 5 lbs of bread and all purpose flour left, then I am going to try some different flours and see if I get different results.D3monic said:I hope it turns out well, this will be the longest ive fermented dough. I only had a couple cups bread flour and had to use all purpose for the rest.
D3monic said:having an allergic reaction again and have no idea what cause it. Lips all swollen and hives on mah face.