Couple of weeks ago I ventured in to the sourdough/home baking world. I used to bake now and again with dried yeast etc... anyways I got my starter going few weeks ago and had a go at the Home Bread recipe on here, turned out to be a nice 450g loaf. Very edible.. I steamed the oven (small pan of boiling water in the oven, just a normal electric fan oven) and preheated a big terracotta dish (enamelled) in the oven and put the dough on there, the bottom of it was a tad soggy even after 30-35 mins so i turned it upside down to finish it off.
Anyways some of the recipes I read here call for stretch and fold every hour or so for X amount of times over X hours etc etc.. I work all day, and am out some evenings, so I have to schedule my baking days. I have some general questions as I struggle with time to give the love and attention the dough needs...
What will happen if I leave a dough that I’ve stretched a few times previously, say, leave it for 8-10 hours in a bowl at room temp (while I'm at work)? Then shape it, put it in the fridge overnight and bake it next evening? or even bring it out for a couple of hours before baking? Or can I just knead for 10 minutes, leave it till it doubles or even leave it in the fridge all night and then bake it? Does leaving and kneading make that much difference or are these just how the recipe is?