This looks like a nice recipe with a lovely resulting sourdough bread. However I am confused about the final proof. After two Levain builds, both of which double within 3 hours, how does she manage a 10 hour final proof at room temperature without over fermentation? And even if one can get away without over fermenting how does it not over proof?
If I am getting this right, there are two three hour levain builds, followed by mixing the main dough some stretch and folds and then a 10 hour proof. Maybe 17 hours total. Perhaps the 10 hour proof can be done overnight. I agree that over proofing is an issue.
I'm sure it works but everything tells me I wouldn't get away with the timing. Can't bring myself to do an all nighter so it'll have to be fridge time.
The video is vague regarding the location and temperature of the proof. In a comment on the Youtube posting, she indicates that the final proof was done overnight in the refrigerator.
A very important piece of information which should be in the video/recipe.
Thank you!