February 20, 2018 - 1:41pm
Can I bulk ferment this recipe overnight?
Hello, I'm interested in trying this recipe from King Arthur and for the sake of my schedule, I'm wondering if I could bulk ferment this overnight and pull it out tomorrow when I'm back home (around 1p)? If so, should I mix the dough and directly put it in fridge? Once I'm home, I should pull it out, shape, and let proof until ready - correct?
https://www.kingarthurflour.com/recipes/marilyns-whole-wheat-and-rye-sourdough-bread-recipe
Also, I'm not one for much sugar in my bread - could I cut down on the brown sugar?
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There are probably many ways to tackle this recipe and fit it into your schedule. Without trial and error and with an educated guess you could probably do this...
1: miss out the sugar.
2: miss out the yeast.
3: bulk ferment for two hours then place in the fridge till you get home.
4: shape and proof till ready.