Levain: 20g starter, 210g (50/50 mix BF/WW), 210g water
Dough: 1800g BF, 200g WW, 400g levain, 1500g water (100g reserved for salt step), 40g salt
Process: mix all minus salt and autolyse 40 min.; add salt/water; Rubaud 8 min until you arms fall off; rest 30min; 3x S&F with 30 min rests; 2x coil folds with 30 min rests; bulk until stress level peaks; divide and pre-shape with 20 min rest; shape and into bannetons; cold retard until you’re happy; bake 450F/232C 20min lid on and 15 to 25 lid off to desired color and 205-212F / 96-100C internal temperature.
Look for comments that show other pics because you can’t mix videos and images in your original post.
In the past I felt I’ve been under-proofing. This time I took my courage pills and pushed until I just couldn’t take it anymore. The video shows what it looked like at 5 hours. Keep in mind I keep my dough fairly warm in a proofing box (which I could not recommend more!). This dough was at 78 F/ 25.5 C. The Cambro I’m using holds 6L. The dough started at around 3-4L and rose to the brim so 5-6L. My fridge holds steady at 3C on the bottom shelf so it cools fairly quickly.
The signs of properly proved dough were all there for an hour or so. Puffy, nicely domed, jiggly, pulls away from sides, poke test was good. My favorite test is smell. You can really tell the moment it goes from flour-y to fruity.
During pre-shape they flattened a bit more than I’m used to. One barely held its shape during final shaping and I kinda poured it into the banneton. That’s the one I baked and posted pictures below. During shaping steps I was constantly popping all the big bubbles. It seemed like they would never stop. That’s a hint of something but I’m not sure what.
The crumb looks ok. The first loaf came out tiny and it feels dense. It’s soft however and not gummy at all.
Comments? Should I push farther? Too much? I never know how to measure percent rise. Do you use the spot where dough touches the side or do you use the top of the dome?