FWSY : Overnight country blonde & starter peak time
On average (and depending on temperature, inoculation ratio, etc...), the starter should reach its peak 8h to 12h after its feeding.
In the "overnight country blonde" recipe, the starter is fed the morning using a 10% inoculation ratio. 7h to 9h after that (so probably by the time the starter reached its peak), we mix the final dough. In this recipe, the levain constitutes 12% of the final dough.
Hence, about 7h to 12h after final mix (so next morning), the dough should reach its peak (about the same time the starter did), doesn't it ?
The recipe indicates to wait 12h to 15h after final mix before shaping and proofing for 4 more hours !
If I'm not wrong, the dough should be baked near its peak ? So if the dough reaches its peak in maximum 12h, why do we have to wait 16h to 19h (!) before baking the bread ? Wouldn't the bread have completely collapsed by that time ?
If not, why does the dough takes more time to reach its peak than the starter, even though it uses about the same inoculation ratio than the starter ?
Thanks for helping clearing up this mystery !