I’ve never been one to follow a recipe to a tee. I recently read Tartine Bread and it got me thinking how to manage my time so I can bake on days I work as well as days off.  So essentially, what I out of the book was that the baker can manipulate time and temperature to make any time frame work to make bread.

Here is my dilemma, I usually put in a 6-7 hr day for my part time job and am home by 1pm. (7am to 12 or 1pm) I want to have a loaf at dinner and my kids and I eat at 5:30. I think I can get a good proof between 130 and 430. Besides refrigeration has anyone had luck with bulk fermentation times 12- 15 hours?

I tried using a “young” starter. i.e. feed and used after two hours. Bulk fermented 12 hours in the basement (about 60 degrees). Proofed 7 hours upstairs (65 degrees). Oh, definitely not a fan of cooking in a pot a la Tartine. Aside from the inevitable disaster of serious burns I seem to get better curst and crumb on my cheap pizza stone.

Sooo, how do you all fit a 8-10 hour bake into your everyday lives?? Seems like a silly follow up question but what do you do to extend your fermentation and proofing times? (besides refrigeration) Your comments and thoughts are appreciated!!