A question or two on fermentation
ok, sorry if my questions were so stupid no one wanted to respond. I did do the research and read many pages on cold frementation here and elsewhere. I just couldn't find anything that matched my specific project. All moot now anyway as I had to bake.
In case anyone is itnerested, I just made a sponge of light rye and pumpernickel flours at 50% hydration. Kept that warm for 4 hours, then did an analyse with bread flour and water for 30 minutes and then added everything else in. I had a heavy wet dough and went ahead with much slapping and folding. About 30 minutes later I had what I thought was a reasonable dough. It doubled in size in about 75 minutes though.. not sure about that part. I'm proofing half now and am going to try the dutch oven bake. The other half is in the fridge to proof overnight. If the dutch oven bake goes well later I will also bake that the same way.