Can some practised hand give me a guide-line on the relationship betwean the time a starter takes to reach it's peak and how long to bulk proof / final proof the bread.
My example is a starter of 100% hydration, consisting of 30g rye to 70g white flours which comes to it's peak in the jar after 4.5 - 5 hours (room temp. can vary from 22 - 25). I usually feed it from fridge cold in the evening to mix the dough 24 hrs later, then bulk proof in the fridge overnight, for shaping and final proof in the morning before baking. ( My dough is usually the same balance of white to rye)
I frequently have a problem with the bread not holding shape but collsapsing into a flat spread out version, it has a little
oven spring, and although it is nice enough in taste and texture it does not have the really light and open quality that I am trying for.
I try to follow recipes closely but timing is difficult to get a feel for and it must be the most variable factor, apart from the starter, the flours, the other ingredients, etc etc etc.
Any tips / ideas gratefully recieved