I am nowadays planning to set up an artisan bakery in my city. Our focus are whole grain flours and wild yeasts only bread, a little bit of "ancient style". And by now, I have to plan the working timetable. And I do not want to wake up early in the morning for making the bread, so I ask you :
why so many organic sourdough bakers do start to make their bread at 5 a.m. in the morning? ¿Do you find this really necessary?