Recipe for disaster!

(UPDATED CRUMB SHOT)

Tweaked my recipe for SD seeded and the dough was left out for bulk ferment for 3 hours without any noticeable rise....I can smell the fermentation though. As it is past midnight now and a girl's gotta have her beauty sleep I've shaped the dough and gonna leave it out to ferment (not in the fridge and I'm in a tropical country although it's been a rather "cold" and rainy day...(read 26deg Celsius) since there wasn't much activity during bulk fermentation. Not sure if it'll last for 6 hours until tomorrow morning! But I reckon it's worth a try anyway! Fingers crossed!

-----------------------

Post baking report 

after my post last night and shaping the "mass" of lethargic dough that I had, I decided to wait a bit longer and left the shape dough out for another hour. There was some activity, probably about 15% increase in the size of the loaf. Then it was retarded in the fridge for about 8.5 hours and proofed for about 1 hour. The photo was what I got. I would say it rose about 20% while in the oven. The smell of it is good with the smell of some sourness. So it wasn't that bad. I read somewhere in here about a post which a fellow baker asked how to get the sourness back to his starter and dabrownman gave very insightful views. I guess what had happened to my dough was that the LAB was way out reproducing the yeast (very little rise while I could smell the acid during bulk fermentation). On hindsight that would have probably been the case as I had only refreshed my starter a day before the mix and to make matters worse, instead of feeding it with either rye flour had mistakenly used WW instead which I find my starter doesn't like very much for some reason and hence was kinda lethargic when I used it.

so here's what I used -

120g BF

40g dark rye flour

40g heritage WW flour

100g water

100g starter 100%

soaker 30g mix of sesame, poppy and sunflower seeds + 30g water

That got me a sticky dough and since it was so, I decided to experiment without a stretch and fold but did the turn and fold instead.

Bulk fermentation for 3 hours 

Shape

Proof 1 hour

Retarded in the fridge for 8.5 hours

proof 1 hour before putting into oven for 33 minutes (10 minutes with steam at 250 celsius and then 220 Celsius)