Your method confirmed my suspicions that sourdough bakers over-fuss. So I tried out your method with a starter that I had last fed a week ago. (During the winter, I’m keeping starter in my basement at 50+ degrees.). Reversing your proportions of white and whole flours, I used 90 g each of whole wheat and rye flours, and 254 of white bread flour. I also added some stretches. I mixed the dough before preparing dinner, then gave a stretch after dinner and before bed. By morning, I had a beautiful smooth dough. Given the hydration, it was not difficult to shape without dredging in flour. Using rice flour in the banneton, the loaf popped right out. And the oven produced good height and a lovely ear!

• Reply