Ive been making Sourdough for a few months and have had to take my dough to work to do the turns but cant do this anymore so need a new schedule to fit my working day
Im sure i saw on this site the following worked, any thoughts
In the morning before work make my Lievan, at 4.30pm mix dough and do turns that evening then put dough in fridge till morning, next morning shape and put in baskets and return to fridge till that evening and remove from fridge and bake
and final proof in the fridge. How about a slight alteration...
A high-ish amount of levain - about 30%. Make the dough, do the stretch and folds then refrigerate. Next day, shape and final proof at room temperature.
1) Prepare levain in the morning. ~15% of the total flour.
2) Autolyse when I get home at 4:30. 30 minutes
3) Final mix, 4 stretch and folds, and bulk fermentation. About 5 hours.
4) Divide and pre-shape around 10:00. Rest 30 minutes.
5) Final shaping, into baskets, plastics bags, and into the fridge.
6) The next morning, program the oven to pre-heat so it is ready for my return from work.
7) As soon as I get home, I take the loaves straight from the fridge, score them, and into the oven. Being shaped and in the fridge gives me great flexibility. I have baked the loaves as late as the next evening (40 hours in the fridge).
Enjoy!