Baked with 1 arm.

I broke my left arm and severely dislocated my wrist 4 weeks ago. Was bored out of my mind being stuck at home so I decided to test if I could bake sourdough with 1 fully functioning arm! And this was the result. Thankfully I’m right handed. Starter fed 1:1 5:30AM and autolysed my dough right after. 700G BF, 525 water, 140G starter, 14g salt. Mixed in kitchenaid with dough hook for 20min then stretch and fold for 10min. 5hrs bulk ferment with 6 folds (4 every 30min and 2 per hour after that) mixing and shaping included. Cold ferment overnight. Preheated my oven for 30min (I live in a Tropical country) baked at 230 for 20min and 220 for another 20 – I like my loaves on the darker side. I think it turned out pretty well!!