It has been beastly hot this week, and while not as hot as it will become, it was enough to make me think seriously about my normal baking routine. I wanted to slow things down so that I could still have an overnight rest in the fridge, but without extending either the bulk rise or the rest for too long.
Instead of using 29% starter (i.e. 14.5% prefermented flour), I dropped it to 10% starter, 5% prefermented flour. Other than that (and the omission of the sultanas) the method was very similar to my standard recipe.
I was very pleasantly surprised. The bulk was about 3 hours instead of six (I can’t image how fast it would have been with a full load of starter) and the retard about 12 hours. And the results not at all shabby.
How odd that once again it is a Kalonji bread that bumps me out of my rut.