idiot proof sour needed
So I'm trying to work a bread baking plan into our restaurant. I wanted something that the night crew could start and the day crew could finish without adding to the workload too much. I tried no knead but the shaping turned ugly on me, plus I don't like the rise or the round shape. I'm looking at the tartine whole wheat, but I don't know if I can keep the bulk fermentation going overnight... maybe in the fridge? I'm not sure. My original plan was to bake 3 loaves off at a time in a covered hotel pan inside the convection oven at work instead of the cast iron.
I'm going to keep trying to make it work and I'll keep posting my progress. In the meantime any input is welcome.