That did not go particularly well. I decided to keep to my usual bake in a tin method. However, once I'd left the production leaven for a bit I then stuck it in the tin and left it in a carrier bag for a few hours.
I then had a few gin and tonics. Come the end of the night it didn't appear to have risen at all, certainly nowhere near the top of the tin, but I thought 'sod it' and baked it anyway.
It's a bit like a brick, and having sawed it open this morning it's not been baked long enough either.
I must admit, that despite all his protestations of simplicity I'm finding Andrew Whitely's method rather enlongated and confusing. My previous method involved feeding a small starter for a few days and then using all of that to create the final dough. Whitely's method of making a starter and then fermenting a leaven and then making a dough I don't really get....
Confused of Furrybootoon.