Baking while travelling - recipe idea
I'm spending the weekend at some friends' summer home, and I'm planning to surprise them with some nice sourdough bread. I won't have much time to prepare or to work with the dough while I'm there, nor a lot of tools, so I thought I'd run some ideas by you guys before I go. My preliminary plan is as follows - I'm leaving home in the morning on Day 2 and would like to bake the bread sometime on Day 3.
Day 1 (evening) - at home
Freshen up my rye starter, packing some in the morning of day 2. It will be stored in room temperature for most of day 2.
Day 2 (evening) - at my friends' house
150 g 100% rye starter/sour dough
150 g bread flour
150 g whole wheat
200 g water (i.e. 80% hydration including the starter)
Letting that autolyse for about an hour, maybe a stretch and fold and adding a bit of salt and then sticking it in the fridge.
Day 3 (noon-early afternoon)
After approx 18 hours, taking the dough out of the fridge, letting it rest for about 45 minutes, shape, final proof, maybe 45 minutes-1 hour and then bake until done.
Do you think this will work? I'm assuming I'll need to check on the bread during the morning of Day 3 and adjust the bulk rise accordingly, maybe taking it out to rise in room temperature if it's slow. I made a similar recipe recently (using only starter and no pre-fermentation) and was happy with the results.
Thank you for any and all feedback!