Same day sourdough
Hey Boris, John here again. I only have one day for baking this weekend & am wondering if you could recommend a process for that. I’m presuming I’d need to shorten the phase where the dough is in the bannetons in the fridge by leaving it out?
OK, do it this way.
Sourdough overnight – 15hrs
Make the bread dough in the morning but it’s important to adjust the required dough temperature (RDT) up to around 27°C.
This will ensure the dough will mature sufficiently to enter the oven approximately 6-7hrs after completion of mixing or DTO.
So to clarify – give approx 2 – 2.5hrs bulk fermentation – half hour or so of intermediate proof then 4 or so hours of final proof at ambient temperatures. But monitor the dough pieces in final proof as it may need to enter the oven a bit earlier depending on the temperature of the day.