I'm trying to fit a baking schedule into my already packed week.
1. Minimize the risk of overproofing as best as possible while I'm at work
2. Bake in the evenings or before work
3. Yield a bread that has a huge oven spring and a mild, complex, slightly sour flavor.
Might be too good to be true.
So far, my attempts have consistently been either underproofed or overproofed because I'm not able to tend to it during work, except some days during my lunch break.
Here are two slightly different options. I'm wondering if the bread experts here can help predict what kind of bread this will produce, and what changes I should make.
Day 1: Around 8pm (normal feeding schedule of my starter), mix the leaven. (Using a tartine starter-- 50/50 WW and AP, 100% hydration). Also, mix the dough sans salt and bit of water for extended autolyse at room temperature.
Day 2: Around 6am (making it 10 hours after initial mixing), test the leaven. If it passes, mix it, the salt and water into the autolysed dough. Start for the bulk rise, turning ever half and hour until 8am. Set in the fridge.
Day 2: Around 5:30pm, either:
a) shape, bench rest and bake
b) shape, set for final rise of 2-4 hours. Bake.
Note: I can tend to the bread at lunch time basically every day. The only caveat with that is that the time can be anywhere from 11:30 am to 1:00pm, so there's not a lot of room for consistency.
Note: I'm still trying to figure out what the point of the final rest is. If anyone has a quick answer for me, I might be able to time things out better.
Thanks, bread experts!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)