I stumbled across this in the archives as well as on the Artisan Baker's Facebook group. Its been two years since anyone updated the original thread. Has anyone done this recently?
I put together a dough this morning and its been fermenting now for two hours and I've done 30 minute stretch & folds.
What's next....do I put it in the fridge to bulk retard for a few hours...will its flavor deepen or continue to let it rise in bulk (its in the my proofing box/microwave) some more in there? How do I know when its ready to shape? What's your technique to know when bulk ferment is ready?
190 gr levain fermented overnight (100 gr. water, 40 gr. rye sour, 50 gr. ww flour)
380 gr. water
570 gr. flour: 70 WW, 100 Rye, 400 bread
10 gr. salt
I'm still not sure how to include the levain components in the hydration percentage but really...do I need to be than anal? Isn't the purpose of 1-2-3 to make it easy? Why am I so stuck on this sourdough thing? ha ha!