with some inspiration from Bill and Chau, I've worked on simplifying my bread baking method after starting out with Tartine. that was always completely by hand with numerous operations over several hours that yielded great loafs but took almost a whole day to do. My goal was to make the same bread with much less time in the kitchen, all at room temp without the proofing chamber. here's what I've been doing lately with consistent results:
pre ferment - 200 g. water, 100g. KAAP, 100g. KAWW, 16g. ischia starter (very active). stir all that together and let it sit overnight.
dough - 1300g. water, 400g. pre-ferment, mix to froth in bowl of SP-5 mixer, add 200g. KAWW, 1800g. KABF, mix until incorporated, wait 30 min, add 40g fine sea salt, mix to 82f. (about 5 min in my SP5), bench rest, do 1 stretch and fold, rest at RT for 1-1/2 hours, another stretch and fold, another 1-1/2 hours, and then I follow the tartine method, separating the dough into 4 balls, resting then balling and into baskets for 3 hours or so. I bake in WFO if I have the time to get it to 450 when I need it or in combo cooker like tartine for 20 with top on, 20 with top off with fan on. these were cooked inside.
my version of lazy bread!