Took the formulation from 2641, converted it to a 13*9 pan version (for 1 ball) that would be ready same day.

So 1/20th of the original recipe weights and then divided by the area of the 8*10 (80) pan and multiplied by my 13*9 (117) to get the below recipe.

**13x9 Version of the 2641 Formulation Recipe:**

225g flour

166g water

1.1g(.37 tsp) IDY (2 Day - Original Recipe) - 1.65g(.55 tsp) IDY (Same Day Recipe)

3g (.81 tsp) salt

I knead the dough for about 5 minutes.

Going to let it rest about 30 minutes at room temp then gonna kneed until mostly smooth and elastic

Edit: Let rest 10 more minutes and going to kneed again,

Cold ferment in fridge around 4-6 hours (not sure how long yet)

Set out dough into 13*9 pan (well oiled) to proof at room temp for 2-3 hours (gonna depend on what time I take out the dough)

Gotta figure out time and temp for the cook