Bread in short stages with frequent pauses?
Hanging around with you inspiring TFLers has turned me into a serious (OK, obsessive) bread-head, and I just know that you’ll be able to crack this conundrum for me.
How can I make bread in short stages with frequent pauses? Recent illness has left me with limited mobility and stamina, and slightly compromised sight, so I’m looking for a simple, flexible, forgiving method that produces a tasty, open crumbed, crusty loaf.
My first thoughts are that yeast might be a more forbearing leaven than sourdough starter, and that the fridge might be my friend on this adventure, but can I refrigerate twice (bulk ferment and shaped)? And if I can, how would it impact the proof, and the %age yeast and water? And what if I need to refrigerate for a couple of days before baking?
Do you think an all-in-one dough might deliver, maybe with an autolyse but no pre-ferment or manual gluten development? (I have a mixer). And are some flours more tolerant than others? (I’ve white, whole-wheat, rye and spelt).
Any thoughts or advice before I jump in on this next stage of my big bread adventure?