When I feed my starter prior to baking I know that it will peak (double) in about 6 hours. What baking event should this peak be coordinated with -- mixing of dough? start of first proof? start of second proof? something else?
Peaked and just beginning to fall is the optimal time to use a starter. Of course this isn't the steadfast rule as some like to use a young starter, others a more mature starter etc. But for someone who's just starting off then a good guide to follow is peaked and just starting to fall. So if your starter peaks in 6 hours then you can mix the dough at that point, autolyse for 20-30 minutes and then add the starter. For now it's going to be a bit more text book rules but the more you use it the more you can go by feel. I won't go into my own methods and I'm sure everyone here has theirs too. There will be many different opinions! Don't be overwhelmed.
Peaked and just beginning to fall is the optimal time to use a starter. Of course this isn't the steadfast rule as some like to use a young starter, others a more mature starter etc. But for someone who's just starting off then a good guide to follow is peaked and just starting to fall. So if your starter peaks in 6 hours then you can mix the dough at that point, autolyse for 20-30 minutes and then add the starter. For now it's going to be a bit more text book rules but the more you use it the more you can go by feel. I won't go into my own methods and I'm sure everyone here has theirs too. There will be many different opinions! Don't be overwhelmed.
You need to follow rules before you break them.