Levain amount for long bulk ferment ?
Yet more questions from an inexperienced but obsessed baker! I am trying to find a method that fits in with a very busy life. I have read that a lengthy bulk ferment produces excellent results. The suggestion was for an overnight bulk of 18-20 hours at ambient temperature, with reduced hydration and reduced amount of levain.
My present recipe is for 1000g whole wheat flour, 770g H2O, 20g salt, 300g levain@ 100%. If I adopted the long bulk approach, what would be the amount of levain and hydration that I should use? Does anyone have any opinion on the efficacy of the suggested long bulk ferment? Many thanks. Valerie