April 8, 2019 - 8:16am
delayed fermentation at room temperature
Im at a loss. I was talking to a french baker today who was trying to explain to me his process of baking. Essentially he uses a pre-industrial technique whereby he mixes dough the night before, does a few stretch and folds - leaves it ferment for 24 hours at room temperature, then shapes and bakes. Its an old technique used before fridges came along and Im wondering if anyone knows anything about this. It kind of sounds like a biga bread that @abelbreadgallery @ http://www.thefreshloaf.com/node/56796/real-biga [1] did previously. any ideas?
advice and help appreciated