Modified Forking Sourdough for warm weather baking, but...
I've mastered (IMHO) Forkish's sourdough with the 2 day time frame. But I found in the summer's warm weather, all the rising periods were much shorter.
So, I reworked the baking schedule so that I can
--Create starter on evening 1.
--Mix dough 12-13 hours later.
--Fold 1-3 times over the course of the next 90 minutes.
--The dough doubles/triiples in just a few hours.
--I then basket and raise on the counter, baking when they look fully raised. OR I'll basket/raise in fridge, then bake when they look fully raised (2-3 hours)
So, 2 questions/comments:
1. When I bake after raising on the counter, the dough has sometimes been much to floppy. Why do you think this is so?
2. When I basket/fridge, should I pull the baskets out of fridge and bring to room temp, or can I just place in the hot dutch ovens/stove?
Thanks in advance.