Fermentation/Proofing Question
I need yall to help me understand the concept of fermentation vs proofing time. If you make a dough with enough starter that it will peak and begin deflating in 10 hrs, that would mean you need to balance fermentation and proofing in that window, right? The starter is going to be eating its way through the flour regardless of if the dough is fermenting or proofing. So how do you allocate the 9-10 hrs you have? 7 fermentation then shape then 2-3 proofing? Thanks for the help