Thanks Steve - appreciate the feedback.
I'm also trying to decide from a larger volume perspective (10-15 kg of dough) whether it would be better to do:
10% SD for 24 hours at 65F
or 4% SD for 48 hours at 61F.
The 4% option definitely reduces how much starter I have to prepare. (just 364g of starter for 15 kg of dough)
I'm setting up to do catering, mostly on the weekends, so I have the ability to prepare the dough either 24 or 48 hours in advance.
Also, one other question I'd like some opinions on. Say I have two parties to prepare for, Party A is in 48 hours and Party B in 72 hours.
I'm thinking of making one big batch of dough (all at 4%) and doing the following:
For Party A dough, bulk ferment at 61F for 36 hours then ball for remaining 12 hours at 61F
For Party B dough, bulk ferment at 61F for 36 hours, then ball and put in the refrigerator to "hold" for 24 hours. Then bring back to 61F for final 12 hours of fermentation.
I've held smaller amounts of sourdough in the fridge like that before with good success. What do you think of the Party B approach?
The advantages of this are I only make dough once, it's all at the same SD% and I can do all of my balling at once.