Leave the Levain undisturbed while it ferments an additional 16 to 24 hours. Remember to bring it to ambient temperature at least one hour before using it tomorrow.
Baker’s Insight
8-hour Shift or 5-hour Shift
Go to the Basic Levain formula . In the Procedure section, you’ll see two sets of times and temperatures.
For a 4- or 5-hour class session, use the 5-hour shift schedule on the right-hand side. Use the 8-hour shift schedule on the left-hand side in a production bakery. The steps are the same for both schedules.
For the 8-hour shift, the desired temperature for the Levain is 70°F
Once it is mixed, give the Basic Levain a 5-hour Floor Fermentation. Then transfer it to the refrigerator or retarder for 16 to 24 hours. (It can stay chilled for up to 48 hours, if needed.)
For the 5-hour shift, the desired temperature for the Levain is 76°F
In a 5-hour class, give the Basic Levain a 2-hour Floor Fermentation. Then transfer it to the refrigerator or retarder for 20 to 28 hours. (Like the 8-hour version, it can also stay chilled longer.)
One schedule isn’t better than the other. Based on the situation, the baker can vary the combination of time and temperature for the Floor Fermentation.
