Yes, but i didn't have the heart to tell you to use the search and dishearten you.



I feel that people making bread, the best thing they can do is forget about all the recipes you read and learn about the underlying principles. Once you get a feel for those everything falls into place. Like simple hydration rates. How the more water the better the bread. The less yeast and longer development the better the flavour. The effect of some initial steam. The Love of Bagels! The principles are better than prescriptions ie recipes.

Once you get the principles keep a running spreadsheet with the basic loaves you make. Every time you make an adjustment that was better update the spreadsheet. Also if like me every loaf starts with a poolish, then the spreadsheet calculates the amount of flour you add on the 2nd day to achieve the finished hydration rate you seek.

There's no law against keeping some poolish in the fridge so that on any day you've got a bowl of flavour to start it with. The longer it's in the fridge the better the loaf of the day will be. i
I can't wait to see your first loaf.