Sourdough schedule help
Hello all. Long time reader, first time poster.
I am a culinary teacher at a local high school in Ontario Canada. We do all hands on classes and some of that hands on covers sourdough breads. On of the fundraisers we do is a sourdough club
People pay in advance and for a number of weeks they receive a loaf every Friday. I would like some input on scheduling of the different steps so that the students are the ones making the bread in class if possible.
Currently I do some of the work outside of class time which I don't mind at all but I think there is some great hands on opportunity for the kids there.
The working times are 8-3 with the kids.
I need the bread to be ready to bake at 8 30 am on Friday morning.
Currently I am making a 75% hydration bread using a whole wheat starter at 100 % hydration.
Wed 8 am. Refresh starter rise at room temp.
Wed 3 pm starter in fridge
Thu 8am make leaven using whole wheat flour. Seperate bowl make and autolyse dough.
Thu 10 am add leaven and continue autolyse.
Thu 1130 add salt, start bulk rise, stretch and fold every 20 minutes to1230.
Thu 245 shape into lined baskets at room temp.
Thu 4 pm I place into fridge.
Fri 830 Slash and bake from fridge.
It works okay but I would love some input. Do I do a cold ferment? Retard the leaven? I am open to an ideas