Question about Hamelman's Mixed Flour Miche.......
So, as some of you may note this is not a time sensitive cry for help.....at least on that front I am imrpoving. There is actually forethought involved....heheheeeee.
Anyways, can anybody tell me why it says in this Mixed flour miche recipe(page 166 in "Bread") that it does not favor overnight fermentation?
Will the dough integrity be compromised? Is it just going to turn very sour? Or has anybody retarded this bread overnight and can you share your exprience?
Am gearing up for baking it and am not planning on retarding it, but I never really planned on retarding any of the other breads I have baked and sometimes life (and lack of planning) happens.