The Fresh Loaf

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16.5 hr bulk ferment at 68F. 1% levain inoculation. Folding?

Gadjowheaty's picture
Gadjowheaty

16.5 hr bulk ferment at 68F. 1% levain inoculation. Folding?

Hi all,

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. 

Thoughts?