I need some help with a rising time question.
I am going to try an experiment this weekend and bake baguettes using sourdough only and no baker's yeast. I am basing this on Hamelman's Baguettes with Pâte Fermentée and just built my sourdough fermentée.
Hamelman's yeasted recipe calls for a bulk fermentation of 2 hours and a final fermentation of 1 to 1.5 hours. If I understand correctly, when using sourdough versus baker's yeast, rise times increase.