Hi Mary Ann:
This thread is little oldy, but very goldy. I have a few questions.
The 25% starter is as a percent of the flour at 100%. That means the flour in the starter is in addition to the recipe flour. In other words
100 grams flour
25 grams starter (at 100% hydration, so 12.5 grams flour, 12.5 grams water)
80 grams water
112.5 grams Total Flour
92.5 grams Total Water
and the total hydration is 92.5/112.5 = 82.2% hydration
I am unclear about what happens after the stretch and folds. When you put the dough in the lightly oiled pan, do you stretch out to fit the pan at that point? I see the next day you punched it down and stretched it to fit the pan but I do not know if you are doing this twice. Or, is the dough just plopped onto the pan and allowed to ferment and grow overnight?
Hope that makes sense.
The reason I ask, aside from the obvious, is I am thinking of trying it but, after the stretch and folds, just letting it sit in a bowl overnight. Then, remove it from the bowl, pat it gently into a rectangle, put it in the pan. Then, after a rest dimple and pat it to stretch into the pan. Rest again and repeat as needed. This is the way Reinhart makes focaccia and I have had a lot of success with it.
What do you think?