Advice Before Pain De Campagne Attempt - FWSY
Tomorrow I'm going to be attempting Pain De Campagne from FWSY (Forkish). I've searched through the forum looking at previous posts and generally found the following advice,
1. His timings are very overestimated/generous so I need to watch the dough carefully.
2. The levain builds are extremely generous, so I think I will take 1/4 of his levain build (I'm only making 1 loaf anyways)
Is there any other advice I should heed? I'm planning on upping the ration of whole wheat to white flour he uses, I think this will help with keeping the dough a little bit more manageable as well.
One question I do have is should I proof my dough on the countertop after shaping and then retard it? So far the breads I've made had ok crumbs but have been a little gummy. I've tried extending the BF but that hasn't done much so I was thinking maybe I should proof the bread for a bit on the countertop before doing the retard since my fridge is pretty cold (I usually retard in the fridge for 16 hrs).
Also, I've seen some mixed opinions about using commercial yeast in the final dough as Forkish does... Should I use it or not?