## straight dough method instead of preferment with sourdough? Is this feasible?

I'm not sure if it's feasible but am experimenting with 500gm loaves to see what happens. I'm basically adding straight starter 25gms to the flour mix, mix till shaggy, rest for 30mins, then salt and knead in my mixer for 5mins, then bulk prove 4-6hrs at room temp. At this point I will try retarding the loaf (winter approaching here so will sit the bowl in one of our unheated rooms which is not quite as cold as our fridge but still chilly). I will then let this sit over night for around 12hrs. In the morning I will shape and final proof at room temp for 1-2hrs. I'm not sure what to expect. I'm somewhat hoping the overnight process allows the dough to develop as good as if I had done a preferment. My starter is extremely strong and can more than double every 2-3hrs. I'm looking to remove the preferment step so that my process is mix up on day one, proove till the next day, shape and bake. I'm interested in any straight dough methods for sourdough but it might not be ideal to be trying this.