? about P. Reinhart's San Fran sourdough recipe
I'm a newbie who has been making Peter Reinhart's basic San Fran sourdough recipe for a few weeks. I am REALLY pleased with it, and impressed that I can make such a tasty loaf. But I have two questions about it ...
1) Can I make the starter dough (allowing it to sit for 6-8 hours) ... and then immediately make the dough? So that I would actually make the bread over TWO days instead of THREE? (I've been allowing the starter to sit overnight, which is nice if I have the time to plan ahead that far, but I don't always). It's not clear to me whether not allowing the starter dough to sit overnight improves the tang of the sourdough enough to make a point of it.
(I'm asking because I would very much like to shorten this to a TWO DAY process ... making starter dough, letting it sit, making the ACTUAL dough, popping it in the fridge overnight, then making the bread the next morning).
2) Whenever I make the loaf -- either a round boule or an oval loaf proofed in a banneton -- it ends up being somewhat triangular when baked. In other words, the middle score REALLY opens up, and the bread takes on this pyramid look. It doesn't seem to affect the flavor (like I said, I'm very happy with it), but it looks a little odd. I'm sure it's something to do with the way I'm scoring ... ?
Thanks in advance for your help.