Proofing over a long period of time
Does anyone have experience with proofing your loaves for long periods of time? Unless I am using a refrigerator, most of my loaves will be properly proofed in 2-5 hours. However, I am trying to figure out a way to ferment during the daytime, shape right before going to bed, and then bake them in the morning (8-10 hours).
I imagine the way to do this is to use very small amounts of starter, or a not so active starter. The one bread I have been successful at so far has been bagels. I am currently using a 20hr 4:4:5 125% hydrated starter as 5% of my dough, and am getting just about proper proofing in a cool room over night. But I would also like to apply this technique to ciabatta or baguettes.
Danny - Sour Flour