Hey everyone, I’ve tried making the following recipe according the book Crust but I’m wondering if I can make this in a day, without the overnight proof. My kitchen is currently between 22-24°C. Can anyone suggest how long should I bulk ferment and final proof for now (almost spring here in Canada) and when it’s summer. Thank you. :)
Makes 2 large loaves
90g spelt flour
700g strong whiteflour
400g starter (50% hydration)
650g water
20g salt
It depends on how active your starter is. For this amount of prefermented flour (25%), I'd say at least 3h bulk and maybe around 2 h final proof. If you remember what the dough felt like when you've made this previously, you could aim for that.
It took over 9 hours total at 22-23°C :) and tasted just like wanted it to! Thank you for your reply
How do you maintain your starter?
I got my settings wrong here and didn’t see this.
my stiff starter (he’s called Etno) is refreshed 20:40:20 (s:f:w). This is so easy to maintain. It rises like a lil bun and I could convert it to a 100% if I wanted to or just tear it into pieces to make a levain of any concentration or add it to a recipe - just have to calculate the hydration of the final dough a little. I keep all my starters in small quantities and their discards in a jar for other recipes.
I made this according to Bertinet’s book but this link shows the same: https://www.bonappetit.com/test-kitchen/cooking-tips/article/starting-a-starter-for-winter-sourdough-bread
In a day without overnight anything, yes. Tweaking the fundamentals can give bread in 6 hrs, or less. How long for each step - till it's done, nothing different there. Enjoy!