After starting twice and failing to create a proper loaf i used Hendrik's "The Bread Code" and that worked much better for me and it is much less work. No kneading, mostly waiting.
https://www.the-br...
I worked in a local artisan bakery, for a while. I was initially surprised how little we "worked" the dough, but we started baking at 22:00 and finished at 8:00 the next morning.
The amount of patience required was a shock. The really modern bakeries have slow-rise chambers and they put the dough in at 16:00, go home, and then come in at 5:00 and bake it. Which is so much nicer for the bakers and improves the crust.
I know one who does wood-oven sourdough who needs 48 hours. It do be good, tho.
The amount of patience required was a shock. The really modern bakeries have slow-rise chambers and they put the dough in at 16:00, go home, and then come in at 5:00 and bake it. Which is so much nicer for the bakers and improves the crust.
I know one who does wood-oven sourdough who needs 48 hours. It do be good, tho.
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