I used a bit of my new starter to make what could be called a mini boule, total weight 250 gm following @Ann_T 's notes. I made the biga, let it sit overnight, and the next day added flour, water, salt and a tiny pinch of yeast. After mixing, I did the stretch and fold four times, and let it rise until double. This took three hours which surprised me. I deflated it, formed a ball and placed it in a banneton which I had coated with rice flour. I baked it in the CSO at 350, bread setting for 1/2 hour. At that point it was baked but a bit on the pale side so I gave it 5 minutes on convection setting and it was perfect. I did forget to slash the dough before I put it in the oven. Made a sandwich with a quarter of it for my supper and oh, my, is it good. I have refreshed the starter with rye flour rather than white as I like the flavour it gives the bread.
