While sourdough bread baking is a time consuming process, it's not exactly a lot of work. It's mostly a little bit of work, followed by a much longer period of do nothing, wash/rinse/repeat. I've baked a dozen+ times during the lockdown and the process I've settled on yields pretty darned good results. So now is the perfect time to mess with it... I never turn down an opportunity to be even more lazy.
I've been very intrigued with Yohan Ferrant's low inoculation, do nothing process. Basically incorporate, wait, shape, bake. I will try to execute this process with basic, big box store purchased ingredients available anywhere.
Anyone try this? Any advice/tips?
I've been very intrigued with Yohan Ferrant's low inoculation, do nothing process. Basically incorporate, wait, shape, bake. I will try to execute this process with basic, big box store purchased ingredients available anywhere.
Anyone try this? Any advice/tips?