Why no overnight retard on Hamelman's basic Pain au Levain?
I have been making a few of Hamelman's sourdoughs. I notice that on several of these, he includes an option to retard for 8-18 hours, but not for the Pain Au Levain (5% rye) on page 158. Does anyone know why not? This is not a theoretical question. I would like to bring a couple loaves of this for a visit, and the timing works much better if I can retard overnight, and bake in the morning. Thanks. -Varda