26 minutes ago, paul o' vendange said:
Gorgeous Ann. Overnight - do you mean the remainder of your bulk, or you proofed overnight? I ask, because my enemy is over proofing - even at room temp and with no humidity, I’m in the oven by about 1 1/2 hrs.
Truly beautiful. Any polish or bif a process, or straight ferment?
@paul o' vendangeThe overnight rise was just a bulk rise. It was straight up discard and tiny bit of yeast. Enough for a slow overnight rise. Didn't bother to make a biga or preferment. It was ready to shape and proof around 4:00 AM this morning.
I've been doing this a lot lately. I'm usually up between 2 and 3 am so if the dough is ready to go around that time or shortly after I can bake even on days that I work because I don't leave the house until sometime after 9:00.
And I have been baking in my new oven, which means I can bake three or four loaves at a time unlike the smaller, one at a time, in the CSO.
