Your bread looks great, Stu, and the preferment is definitely less of a wait than what I did yesterday, which used only sourdough starter.
I doubled the recipe, and used 80g of ripe starter…so coincidentally the same as you if I hadn’t doubled.
I made no changes to water, and I used Breadtopia Select bolted flour. Kneaded by hand with a little extra flour for the counter.
The bulk was 10 hrs, some at 69 F and more at 80 F in the oven with the light on. One stretch and fold late in the game to feel what was going on in the dough.
Here’s start and end of bulk:
I proofed in the fridge 8 hrs and on the counter to warm up, another 80 minutes. Probably could have gone longer. Here’s start and end of proof.
I didn’t cover the dough well enough overnight and then tried to compensate for dryish parts by egg-washing the whole thing A LOT, resulting in a bit of a shellac thing going on with the end product lol.
The final bread is thin because I used a five strand over under braid. The video I watched showed the lady tearing off hunks of bulked dough out of a bowl and jumping right into rolling strands (no balls) and using a bit of oil on her hands and counter. I did this and liked the ease of it.
The final bread is So Good. It doesn’t need butter or cream cheese. Way tastier than the spiced this and thats I’d made with white flour!