Skipping final proofing?
I went to a local baking course (by Claus Meyer) and there we baked a 25% whole grain (Ølands Wheat) and 75% white flour sourdough bread with almost 90% hydration. This was really interesting, since the recipe doesn't really involve much shaping or final proofing.
The process is as follows:
1. Mix all the ingredients (25% whole grain, 75% white flour, 7.5% starter, 1% fresh yeast, 2.5% salt, 87.5% water)
2. Do a series for stretch and folds over the course of 3 hours (about 6-7) or until the dough can pass the gluten window test.
3. Put the dough in the fridge for 12-24h
4. Take it out of the fridge 1h before baking to bring it up to temperature.
5. Put the dough onto heavily floured bench, fold it in half, then divide and loosely shape using a bench knife and bake it on a hot baking stone/tray.
A video of the final step can be seen here (some text in Danish)
This actually gave quite good tasting results and nice looking loaves. Has anyone else have experimented with this style of baking?