On Feb 28, 10:33 am, Will wrote:
On Feb 27, 3:25 pm, Matt Fitz wrote:

So, what is a person to do?

Well... how many different ways have you expressed the same formula?

For instance... let's say your finished dough is: 1000 grams flour,
680 grams water, 20 grams salt. Pretty standard stuff. Which method
works best?

Warm ferment?
Cool ferment?
Wet stage build?
Straight dough build?
Pre-ferment build?

Fine flour?
Coarse flour?

Until I have more data (i.e., loaves of bread) I am trying to limit
myself to one consistent method. I have been using something like the
Detmold 3-stage. So far the taste has been consistent. My wife's
penchant for whole grain has me trying predominantly whole grain rye,
so overall shape and crumb are my challenges at the moment. I have
read the weight of such dough means it usually works better in a pan.
Maybe I'll try that.
Matt