Only had salted butter, so used 12g of salt instead Also used a bunch of discard and fresh starter (200ish g total?) and I did NOT add yeast. I made the dough in the stand mixer, did several stretch and folds, and put the bulk dough in the fridge overnight. I took it out of the fridge 2 hours before dividing. I weighed out 24 66-68g chunks and shaped them, then smashed them into discs with a glass, placing them on the biggest sheet pan with cornmeal. The first 10 I did not flatten more; they’re quite tall and only 2.5-3” wide. Not the best for breakfast sandwiches. The remainder I gently pulled to be wider and these cooked up a lot better for breakfast sandwich size! Perhaps next time I will try increasing the hydration based on how holey these are.