It's a hot night in New York. I have my air conditioner on. But what's mainly on my mind is the latest loaf. I haven't baked fresh bread in weeks! Thankfully MC had a post on a Abbey bread and I wasn't going to let my work schedule retard my next bake. And so I fed my less-than-lively levain twice, made the poolish as indicated and… well, it seemed all good. 

Arriving home to make the dough, I realized I had added too much levain. Double the amount.  But in the final dough, I didn't add any extra yeast, justifying the error and hoping for the best! I even considered maybe adding some flour, a bit of this and a touch of that, but that little bakers voice, told me "just see what happens with the mix because you need a slice of bread for your brekkie tomorrow!"

MC said her loaf wasn't as holey as she wanted. Before taking a slice, myself, I will let it cool off until morning. Me thinks the extra levain has made for a lighter feeling loaf. Lots of carbon dioxide bubbles were apparent when I gave the dough three turns over a two hour bulk-proof.

As mentioned, the weather isn't all that great tonight. So please forgive me from typing the recipe. Basically, I basically cut down MC's instructions to make a single loaf. I didn't weigh the dough in the raw state or baked. But it is safe to say it's got to be in the 1kg range with the extra bit of levain, and I shaped it like a horseshoe in my French Banneton.