I bought mine from Lee Valley
https://www.leevalley.com/en-ca/shop...-bench-scraper
my schedule:
- night before, 8 pmish. Feed starter
- day of, 7 am. weigh out flour and water. Warm water in microwave to 90ish degrees. (i use filtered water from fridge). Mix in starter to water, then water mix into dough. Cover dough, put in oven with light on (keeps it around 80F, my house is way too cold otherwise).
- 8 am, add salt, do first stretch and fold. Every half hour do another stretch and fold till 10:30ish (depends on what im doing for work that day, not too worried if its 45 minutes between) till it looks like it's doing the window test and holding its own. Putting in oven/warm spot for the rest
- 10:30-4ish- bulk rise in warm spot, leave it alone. should be doubled or nearly doubled in size
- rough shaping, let sit half hour
- shape and into proofing basket. Put proofing basket into plastic bag. Let proof for 1-3 hours.
- Oven on approx 45 minutes to hour before baking, with dutch ovens in there for warm. Usually do this around 6ish. Oven is plenty hot and typically dough is proofed by 6:45-7
I suspect once you get it to truly pop in the oven, 700 g is plenty for two loaves.