123 SD in 12 Hr. Windows
Hmph. Second attempt at 123 Sourdough No Knead - Do Nothing Bread. Getting better but still lousy.
I have to come to grips with my limiting factor: Timing.
I just don't have an "all day long" window for sourdough. No problem. I can handle that with some experimentation and tweaking.
My question is... what are your suggestions for next tweak?
I'm kind of leaning towards reducing starter/levain amounts to allow for a 12 hour rise and proof. I'm sure most would refrigerate but doesn't that add one more layer of complexity in the process?
I have a starter that is tripling and more in 12 hours like Old Faithful. Right at peak. No sweat.
Next, I'm thinking of getting a levain to do likewise (or leave it out and just go to final dough rise).
Next twelve hours preshape, shape and allow to proof for 12 hours(?).
Can a dough go 12 hours proofing?
And then at THAT 12 hour mark... bake.
Maybe that's just a long way of saying starter at peak -> levain at peak -> bulk ferment at peak-> shaping process-> final proof -> bake.
Each on the twelves. I know that can be done with sourdough. Time, temperature, and levaining.
Sorry for stream of thought but I'll leave that right there for discussion with any who care... and gratefully so.