Extremely small percent starter, no autolyse, and long ferment?
Have any of you experimented with a very small inoculation percentage of starter/levain? I'm curious if I can create as good of a loaf with 1-2% levain as I can with my normal 10-20%. I expect that the required long fermentation time will degrade the gluten structure due to excessive enzymatic activity.
A related question, why not just get rid of the Autolyse and do a longer ferment with smaller inoculation (maybe not 1-2%, but maybe 5-10%)?
I'm testing this today. Doing two trials: one a standard batard and the other a pizza dough. Both at around 1.5% innoculation with ~20% freshly milled spelt.
Let's see what happens. :) I'm projecting pancake for the batard.