June 19, 2017 - 10:26am
High quantity cold proofing
Ive started baking 32-hour cold proofed sourdough for friends and family, and am considering starting to sell at farmers market. But I'm wondering if I really need to buy 20-30 bannetons for shaping/proofing, or if there is another method (maybe with a couche?) that works with a high number of loaves? Any ideas appreciated!