HI Fresh Loaf
I have been baking rustic artisan style breads for a year and am wanting to move towards making this an occupation. I have a full time day job, so I have been mixing my dough, bulk ferment, shape and then slow fermenting overnight in the fridge and baking before work.
When I start the bakery/coffee shop I want to have bread be ready to buy at 8am. Can anyone recommend a time table that doesn't involve working in the evening. I would like to prep the dough during the afternoon and bake early the next morning. I am worried though about the bread over fermenting ( 5pm to 5am )
For a long second ferment, what is the ideal temp ? I'm sure I will have to use a fridge to retard the fermentation, but i don't want to stop it altogether.