I’m taking live opinions on BF! Act now!

Recipe: 1800g BF, 200g WW, 1500 water, 400g levain, 44g salt Mix flour water and autolyse for 30 min Add salt and levain Mix for 9 min until windowpane passes 2 coil folds 40 min apart

Dough temp 75F BF time from first mix is 6 hours Rise is right at 30% maybe 40% Poke test looks good Pull back is showing webbing which is a sign of over fermentation(!?) Jiggle is good Small bubbles throughout

Let’s hear opinions but make it fast. I’ll post the resultant crumb tonight and tomorrow. (4 loaves)

Edit: thanks for the quick feedback everyone. That was fun! I’m stunned but 30% rise was too much at 75 degrees. I went ahead and pre-shaped (2x’) and final shaped. They are in the fridge. Actually one is in the freezer. I’m going to bake it in a little while just for fun.

I’ve already dropped my dough temperature down from 78-79 to 74. Next time I’m going to decrease my inoculation down to 15% or maybe 10.

Edit#2: look for crumb shot below