Greetings
I'm not sure if this method is being used already, but here is my steps :
Ingredients:
1kg flour pack
a bottle of 20g sea salt, disolved in 510g of water
I start with about 2g of dough residue from last batch, add 2g water from the bottle, mix then add 2g flour from the flour pack.
The next day I add to the now 6g of dough equal amounts of water and flour: 6d+6w+6f
Day 3: 18w+18f
Day 4: 54w+54f
Day 5: 130w+130f
Day 6: 320w+320f
Day 7: what's left from the flour (water all used up in day 6)
I use a homemade starter, so the seed is a sourdough. But even if you seed from commercial yeast dough, overtime wild yeast would build up and eventually take over.
The final dough has a comfortable relaxed feeling when shaped in trays, good oven rise, and a beautiful taste from all the over-fermentation it went through, except day 7 of course.
You should try it.
I made a little editable sheet for anyone interested, where you can input your own flour and salt quantities and your preferred hydration percentage, then the sheet will show you the daily build ingredients.
Here is the link:
https://docs.google.com/spreadsheets/d/1IJ6qz3mCGSPN8u_T3-5UBo_TE51EELzN8jLq7qLm0IM/edit?usp=sharing(Since English is a second language for me, I appreciate it if you come up with a better title for this method, thanks)
