Scheduling Question
HI Everyone..
I'm making good progress and getting through FWSY. The next recipe is bread #11 in the book - "bran-encrusted levain bread". Here's the issue..
I need to bring charlie (my stiff rye starter) out of the fridge and develop a 360 gram levain the day before my bake. I'd like to bake on Sunday morning. Which would mean I should pull a small portion of charlie out the fridge Saturday morning, get him built by late afternoon, add him to a final dough by early evening and shape it by late evening into banneton baskets and into the fridge for an overnight cold ferment.
I'm in and out of the house on Wednesday during the day only. I'm working Thursday and home a bit Thursday night. Friday I'm at work and out that night. Saturday I'm out and home pretty late.
Is it possible to do this in stages over a few days? Thoughts?
The levain build is 10% mature active levain, 40% white flour, 10% whole wheat flour and 40% water. Charlie has now morphed into the no fuss no muss levain from dabrownman.
Any advice is helpful - even if it turns out to be "don't bake this week"..
Thanks!