21.08.2011 - tried 'Sourdom's' method the 'final Crucial steps' using my starter - I did substitute 50 gms of the white flour for wholemeal flour in my dough and I kneaded it more then left it to prove overnight in a linen lined basket -
next morning the dough sprang back quickly when pressed - was concerned that it would collapse when turning it onto the cardboard - but all well and a quick slash and onto the pizza stone.
40 minutes later it came out allowed to cool - the texture was better than my other loaves baked in a loaf tin - drier texture and not sticky
not sure whether it should have flattened out so much - so next time around will look at baking after 4 - 5 hours of proving. Need to work on the slash.
photos to come