Daily Rambling #2

I tried the quick fermentation method of 4 hours and a long proof and it did not bode well. I am convinced that my usual method is what needs to be used. Tried and true, and there is no swaying me. Being my apartment runs cooler and even if i start my dough relatively warm, the dough temp falls to quickly and there's not way to regulate it. I've done the oven light method and tried turning the oven on and off to warm the dough, but I've come to realize that just like with all things, a little extra time and a longer ferment is just a better way to go. The final product is so much better; The dough produced from a short ferment and long proof was just plain bleh. I was also trying to go with 900g dough balls, which I normally do 1000g, and I'm switching back to that. I have a method and I let certain things influence me to change what I know works and the inconsistency is showing. Back to the basics of my tried and true method and that's that.