Abel's Superlevain; More Tangy
I have followed Abel's superlevain idea. Built only 100% levain (of the total flour) during the day, mixed ingredients around 7pm, bulk-fermented till 6am on the counter (21C room temp), shaped rolls, proofed for 1 hour and baked in a clay pot.
Abel's original post:
I modified the formula as compared to Abel's, and it took more time for me to complete the process since I made the whole thing at night (5 hours Abel's vs 12 hours me after levain build). The result was a much more tangy taste than I am used to get. I believe the result is due to a longer levain build as well as longer fermentation. So if you like it, that might be the way to get it. I have enjoyed it for breakfast today! Happy!