I’ve been playing with rising the dough in the fridge, and aside from the lost space in the box, it has worked out really well. The main thing is that the timing is much more forgiving.
400g all purpose flour
300g water
200g starter
4g salt
The only change from typical recipe is adding a lot more starter (and of course throwing the dough in the fridge for 2-3 days after the autolyse and mix).
Along with proofing in the fridge, we are now playing with using fresh wheat berries in the bread. I soak the 100g of berries in 200g water overnight and then process it in the vitamix (using the last 100g of water to wash out the container into the dough).
400g all purpose flour
300g water
200g starter
4g salt
This system is proving pretty promising, getting the flavors of whole wheat bread without concerns about the oils in the flour going rancid.
And now that we’ve gotten into the soaking business…next step, sprouted grains!