Saturday: 11:00 am - shaped rise...going to do a boule - have it rising in my frying pan and will transfer to preheated dutch oven to bake using the "oven within an oven" method.
This is the thing: I chose this recipe it at 12:00 midnight. That explains a lot. I honestly didn't read through the whole recipe. It called for 1 cup of starter mixed with 2 cups of water to proof overnight. Did that. Got up this morning...nice and bubbly and pleasantly sour.
Read through the recipe for real -- called for two cups of milk, butter, 2 1/4 tsp of ADDITIONAL yeast, 1/4 c of honey, 2 tbs sugar...huh? Plus wheat germ? Bran???? I left the honey and sugar out -- milk has enough sugar. Forget the wheat germ and bran...if I want fiber, I'll make my favorite whole wheat recipe. What kind of sourdough is this??? I like the chewy, holey, crunchy crust kind. All of that milk will make this thing soft and mushy.
Then I read how much flour it called for: 7 CUPS! I couldn't even mix this mess in my stand mixer. So I stood at the counter for half an hour and worked in the flour to this gloppy, sticky, messy dough. I did produce a nice kneaded dough, but I cut it in half and put half in the fridge for another day. The fridge rest should add more flavor complexity.
Next time I do a sourdough, it's going to be a traditional no additional yeast kind.