Mess it up #2: Two stage biga and skipping bulk fermentation

I've done levain in stages to build flavour and gone up to 70% PFF in a previous rye loaf, so I thought why not try out a two-stage biga, go up to 80% PFF, and skip bulk fermentation since there should already be so much flavour?

This ended up being a 40% teff-rye loaf at 70% hydration. 

I began with 100g of rye, 100g of teff, 90g water and 10g of starter. This was apple crumbled and left to ferment for about 10 hours. Then I added 200g of bread flour and 90g of water to the mixture, apple crumbled it, and left this to ferment for 14 hours. The next day, the mixture was quite dark and smelling pretty sour.

I soaked the biga in 170g of water for ten minutes, then added in 100g of bread flour and salt. It was crazy - no lumps at all, everything dissolved effortlessly like a usual mix. I kneaded this ball longer than usual because I wanted it to develop good strength without bulk fermentation. 

The dough transformed so quickly into a satiny, silky, elastic ball. Shaped and cold proofed for 5 hours then baked at 220 degrees for 35 mins. 

End result: Good flavour with a keen sourness. Skipping bulk fermentation made no difference to flavour, spread, oven spring and crumb. (However: it would have overproofed if left in the fridge for another two hours more - it was rising faster than what I'm used to for cold retard.) Excellent crumb - tender but elastic, good shreddability. 

And lots of cracking out of the oven!