May 9, 2011 - 8:18am
Retarding Sourdough
I'm looking to find a way to be able to bake sourdough loaves around 9 or 10 in the morning without having to stay up all night working. I was wondering if anyone has any tips. Would it be better to retard the dough during bulk fermentation, or the final proof? The dough would be something along the lines of the Tartine bread. Are there mixing temperature changes that I should consider?