One was an experiment with french bread flour (lower protein of 12%) with a 75% hydration levain which was only given a minimal amount of time, say 2 hours, before shaping and then an overnight prove (to keep activity to a minimum) as you really want to get the main activity in the oven. This worked well for a softer bread with a great crust.
The second was 20% strong bread flour, with 10% white starter and then wholemeal flour. I added seeded porridge oats at the half way point of a 12 hour levain, before shaping late last night and then proving overnight for baking this morning. Kept hydration high and the stretch and fold technique during shaping seems to have ensured excellent gluten formation.
10-06-2020, 04:59 PM (Edited 10-06-2020, 04:59 PM by Zizou.)
That's as faddy as it gets
Few of my mates have done it and every one of them got in good shape but couldn't maintain it. Problem is they don't seem to teach you why you are eating the way they get you to eat so you don't learn the tools to sustain that lifestyle which is really the important part.