

Spool3D in Calgary sells sheets of FR4 (the flame resistant version of G10) that are bonded to spring steel sheets. I use with a few drops of the nano polymer adhesive they sell but would probably be fine without (A few drops in IPA seems to do the trick for ABS, lets me spread it extremely thin). I used Buildtak for a while and their surfaces are great, but this was a lot cheaper and extremely resistant, plus I like the surface finish it gives (Also I can source domestically, partly the reason I switched)
Oh def give it a bit more time, you’ll appreciate it. It’s usually even easier to work with and gives enough time for some of the more complex flavours to develop (specifically from fermentation).
If you don’t think it’ll last long enough could do a preferment (like a biga) with upwards of half your flour and a fraction of the yeast (had decent results doing like 0.5g or less of yeast for 500g of flour), can add more yeast to your final dough if you want (I’ve done similar things to use sour dough discard because I hate wasting it, adds complexity without relying on it for leavening).