Bread work flow ideas
Hi everyone, hope you can help me with a better work flow for yeasted and levain dough during the week. I get up quite early for work, and don't get home till about 5-6. There is a window for bread making around 6-9 PM. I have most weekends off and often get up early on weekends.
I was wondering what other people are doing to make bread during a busy work week and still have time for dinner, errands, family etc. I give most away, but just enjoy making it and trying new recipes. I would like to make mid-week and weekend loaves. Don't mind using the fridge for haulting the process at various stages, but can't seem to get it right without frequent over fermentation, leading to anemic crust and limitted oven spring. Looking for a simple process that works in the evenings over a few days. Biggest challenge is timing the proofing, going out for errands. My levain is probably not active enough, thus the long fermentation times I am getting. What stage to place on counter, fridge, etc.
looking forward to your thoughts,