this post was submitted on 07 Sep 2024
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He's just loafing (lemmy.world)
submitted 3 months ago by [email protected] to c/[email protected]
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[–] [email protected] 2 points 3 months ago

My schedule is levain in the afternoon, stretch-and-fold after dinner, bulk ferment to around midnight, proofing in the banettons until around 4 AM, then into the fridge for most of the next day and I bake after dinner. It's that 4 AM alarm that I'm managing to completely ignore lately. An extra hour or two of fermenting isn't fatal, but it does reduce the height of the finished loaf a bit.