I am comfortable with baking biga and poolish breads. Have tried recipes from France and Italy. Do any of you use formulas from one baker and fold, proof from another? Specifically, I would like to know, for example, if one could get good results using formulas from Golper’s Bien Cuit without the second refrigerator rise and use Forkish’s FSWY times and techniques. Thanks!
Sorry no one else has responded. In general, proofing times are based on yeast amounts. So one recipe may call for a large amount of yeast, and suggest short bulk ferment time, and another recipe may call for a tiny amount of yeast and suggest a long bulk ferment. You can't mix and match from those recipes. OTOH, in general, the dough does not care too much how it is mixed, so if you want to use a mixer instead of S & F, while you may need some slight adjustments to the process, but it should work. So feel free to use Forkish mixing techniques with a different recipe. Be careful using FSWY times, since many have reported that they are way off for their home. BTW, remember that any timing in a recipe is a suggestion, and that if it calls for a bulk ferment for 3 hours till doubled in size, the doubled in size is what controls - whether that takes 2 hours, or 4 hours, so the saying is watch the dough, not the clock.
Would have to disagree. Proofing time is based on temperature not amount of yeast. Even something full of yeast won't prove quickly if cold enough.
Also I would say unless you compensate the dough does "care" how you mix it. Machines tend to add more heat to the dough. It is also possible to over mix with a machine where that is difficult to do by hand.
Thank you so much for responding! I appreciate your thoughts and they’ve encouraged me to trying Meyer’s Bakery recipes as well, since I am currently in Germany and can get my hands on many locally milled rye and wheat flours. I will follow the instructions though, as they are more relaxed than Bien Cuit.