Trevor WIlson's advice
I'm curious what the gurus here think about Wilson's schedule to get a more 'holey' crumb from 65% hydration dough. His video and explanations are here: https://www.youtube.com/watch?v=WxfbiGto4R8 and here: http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/
Basically he does an overnight autolyse with everything (including salt) except the levain. Next day he adds the levain and shapes and does a series of stretch and folds over 6 hours. Then shapes and in about 3 hours bakes.
I know I'll have to experiment, but his schedule won't fit mine and i like an overnight final rise in the fridge after which I bake right out of the fridge.
So I was thinking to make a long autolyse (without the salt), and maybe only 4 hours in the fridge and then do everything else (mixing, bulk fermentation with stretch and folds and then shaping) for overnight refrigeration and next day bake.
Unless you gurus think I could do 2 overnight refrigerations: (1) the autolyse and (2) final proofing.
Thanks in advance. Sorry for long post.