Hello all,
I am new to this site as well as to baking in general. I have been getting my feet wet by going through Ken Forkish's Flour, Water, Salt and Yeast. I would like to try to use an overnight bilk fermentation on his Pain de Champaign recipe and had a couple of questions. From what I understand when doing an overnight bulk fermentation one lowers the yeast/levian percentage to allow for a slower fermentation. My question is if my assumption is correct what would the new yeast and levian percentages be? I was thinking of lowering the levian to 12% (216 g) to be inline with the overnight blonde recipe and the yeast to 1.2 g so that it remains 0.005 % of the levian as it is on the Pain de Champagne recipe . Am I correct in my understanding and reasoning? Thanks on advance.
A Pain de Campagne, page 140, modified into an overnight bulk ferment, _is_ the Overnight Country Blonde, page 168. Instead of 50g WW+ 50g rye, just use 100g WW, if you don't have rye. Both have 90% white flour. Forget the dry yeast, because you have to make the levain anyway.
If you want a 12 hour bulk, _and_ a 12 hour proof, still do the OCB, and in step 6, do a 12 hr refigerated proof instead of 4 hour proof at 70 F. (Don't go for a 3x in step 3. 2x would be sufficient with a 12 hr cold proof.) And bake straight from the fridge.
Bon appétit, amigo.
Ahh that makes sense thanks!