Sorry for the lack of updates on this!
Due to work commitments and little time to spend in the kitchen, I refreshed my dough on Friday evening (it was supposed to be refreshed 12 hours later, but I didn’t have time in the morning before heading out to work) with 1 tablespoon of filtered water and 1 of strong white Canadian flour.
I then noticed that my dough still seemed a bit weak so I refreshed it on Saturday morning again with the ratio “1 tbsp flour : 1 tbsp water” and then again in the evening. This time, I also noticed that the dough was still roughly 100g in weight, I added about 100g of flour and 100ml of water to make sure I’d have enough to make a decent-sized loaf.
I decided to give it slightly more time to ferment as I was worried it wouldn’t make the bread rise, so it’s still there in the oven in a glass jar wrapped up in tea towels.. I’ll have a look at it tonight again when I get in from work and keep you posted.
Wish me luck! I really want this to work..