The pre-ferment was with 15% of the total flour and seed culture, 3% of total flour weight. Fermented for 12 hours at 24 degrees C.
After the final mix, the dough temperature came to 24.4 degrees C.
Bulk rise of four hours at 24.4 deg. C. I stretched and folded three times at, roughly, hourly intervals.
Final rise - about an hour and a half at room temperature, then in the fridge for 9 hours at around 7 degrees C, then into the oven (pre-heated to 260 degrees and pre-steamed).
I'm trying to get more sourness.
The above loaves weren't that sour. The flavour was better than without the cold retardation, but minimal increase in sourness.
Maybe I should try a geater proportion of sed culture to total flour weight.
I'd like to get sourness and a good loaf volume.
Breads I've tried that have been sour, tended to be quite dense. Really flavorsome but dense.