Accidental >150% hydration loaf

I got ahead of myself and started to prep a triple loaf based off my usual starting ratios.

100g starter

375g water

500g flour

11 g salt

Except after adding my 1.125kg of water, and 300g of starter, I realized I only had about 900 g of flour left (not the 1.5kg i needed).

Anyways after some messy attempts at building tension and a 12h bulk. i shaped as best I could and tossed it in a bread pan 24 hr cold proof and ended up with two passable loaves 🙂

yes I could have paused and gotten flour but this was an interesting adventure.

I had to add about 10 extra mins to get temp up to 210. Its still a little gummier than usual but overall still tastes great toasted with butter.