February 26, 2018 - 8:02am
Not to further confuse things, but Champlain SD Part 2!
Hope nobody minds but Dan’s original post was getting so long, I thought I’d start a 2nd thread!
Carl, you asked about the increase in starter. Here is Trevor’s response to my email asking about working with a different timeline:
Hi Sharon, probably the best thing to do would be to retard the loaf overnight in the refrigerator after shaping. Then you can just bake it straight from the fridge in the morning. It takes some trial and error to figure out the best timing, but refrigerating loaves is the standard procedure for those who need to work around a schedule.
Basically, you just proceed as normal, and then -- after you've shaped the loaf and placed it in the basket -- cover it with plastic and place it in the fridge to rise overnight. You may need to let the loaf sit out for a little while before refrigerating, depending on how fast the dough is moving. I can't really provide any specific time range because there are just too many variables at play. But typically, a loaf can last anywhere from 12-24 hours in the fridge before it overproofs. If you'd like to shorten the bulk fermentation time then you can always proof it at a warmer temperature or increase the amount of starter in the recipe. The 50g called for in the recipe is actually a very small amount of starter. I like it because it allows for a long slow rise, but you could easily double the amount of starter (or even more) to speed up the process. Just be sure to adjust the final water and flour amounts in the recipe to account for the extra starter.Don’t know if that answers any questions. Abe had to help me as I said to figure out the formula with the increase in levain.