@wendyk320 I’m excited to hear how you like it.
@rockspider I bet the purple corn will look really neat. I’d love to see pics.
@DennisM The dough expanded by maybe 50%. It was pretty thick and heavy so I think more fermentation was happening than was visible. It did get domed, and was very crackly sounding when I divided it.
The shaping technique is really cool, right?! I watched videos of young people in modern kitchens and ancient ladies in front of wood-fired ovens both using the technique. Sometimes their dough was really wet, and you could imagine this was the only possible way to make a free-standing (flat) loaf.