Tartine Country Bread Recipe, tweaking bulk fermentation
I love this website! It's a real treat if you are a home baker and want to grow in your skills.
I've been using Chad Robertson's Country Loaf Recipe from the Tartine Bread book with great results. The loaves are wonderful, with a great aroma and a wild open crumb. Very nice. In the book, Robertson talks about how you can tweak the Bulk Fermentation and Final Rise times to suit your schedule. I'd love to be able to let the bulk fermentation happen slowly during the day while I'm at work, but I can't if I have to be there to babysit the dough and turn it every half hour as he says in the book.
That's my problem. What is your experience with the 'turn' process? Have you tweaked it? Can you get away with turning the dough every hour or just letting it ferment and not turning it at all?
I would REALLY appreciate the feedback. Thank you so much!