• Cheesus@lemmy.world
    link
    fedilink
    arrow-up
    5
    ·
    2 months ago

    Slow fermentation in the fridge is your friend. For me it’s 4-6 hours of bulk ferment then overnight in the fridge.

    • ChickenLadyLovesLife@lemmy.world
      link
      fedilink
      English
      arrow-up
      2
      ·
      2 months ago

      My schedule is levain in the afternoon, stretch-and-fold after dinner, bulk ferment to around midnight, proofing in the banettons until around 4 AM, then into the fridge for most of the next day and I bake after dinner. It’s that 4 AM alarm that I’m managing to completely ignore lately. An extra hour or two of fermenting isn’t fatal, but it does reduce the height of the finished loaf a bit.