Room temp fermentation
Hello, looking for some advice please.
I have been trying to run a room temp fermentation, aiming for a 14 hour bulk fermentation and then ball for 10 hours.
Recipe I am using is:
1000g bread flour
620g water
0.15g instant dried yeastÂ
30g salt
I mix the dough into a shaggy mess, let rest. Them come back and knead until smooth and can roll into a ball. An hour later and it’s a sticky mess that has no shape.
First time I tried this I left it and no change.
Second time I did stretch and folds a number of times, still no luck. Then, pulled it out to slap and fold and it still had no structure and was super sticky.
Amy advice would be appreciated.
I do not want to use a poolish or cold ferment as I don’t have a commercial fridge and i want to make larger amounts in future.