16.5 hr bulk ferment at 68F. 1% levain inoculation. Folding?
I've been playing in some french language sites and am trying something I've never done before: a 16:40 bulk ferment at 20C, with a mere 200 revolutions from the mixer. I meant to follow these guys for salting, but habit got me and I went with my standard 1.8%. I intended to go with 1.3% only. I'm afraid that might screw up the fermentation curve, but too late now. Hydration at 66%.
Has anyone done this? Their logic intrigues me and I'm looking forward to the results. However, given its slack nature coming out, I was estimating the need for 4 folds. The question is when, when acid development is so slow? I plan to pH test as I get closer to the end, but I'm really shooting in the dark in terms of developing strength while admitting a slow drop in pH. I planned to fold every 3:20ish x 4.