morning bread baking for perfect timing...
Ok - After being at this since the holidays - I have had several succeesful attempts at pain de campaign, and basic sourdough from BBA. The direction I am trying to pursue is using sourdough starters with more of a healthy grain combo - whole wheat or rye.
Is it possible to skip the refrigerator and let the dough ferment at room temperature for up to 24 hours? I also am interested in room temp fermenting for cinnamon rolls. Could I prepare a partially whole grain sourdough at say 3pm - let it bulk ferment at room temperature - occassional folds. Then in the morning shape, proof for under an hour and bake?
We love fresh bread and it would be especially luxurious to have it in the morning - using the leftovers for evening meals.