this post was submitted on 07 Sep 2024
896 points (98.8% liked)

memes

10673 readers
2348 users here now

Community rules

1. Be civilNo trolling, bigotry or other insulting / annoying behaviour

2. No politicsThis is non-politics community. For political memes please go to [email protected]

3. No recent repostsCheck for reposts when posting a meme, you can only repost after 1 month

4. No botsNo bots without the express approval of the mods or the admins

5. No Spam/AdsNo advertisements or spam. This is an instance rule and the only way to live.

Sister communities

founded 2 years ago
MODERATORS
 
you are viewing a single comment's thread
view the rest of the comments
[–] ChickenLadyLovesLife 8 points 3 months ago (1 children)

No, it's not difficult or really time-consuming at all, but it does tie me to the house for a couple of nights in a row whenever I make it, and I have shit to do. I've also started sleeping through my alarms so I've developed a tendency to over-ferment a little bit.

[–] Cheesus 5 points 3 months ago (1 children)

Slow fermentation in the fridge is your friend. For me it's 4-6 hours of bulk ferment then overnight in the fridge.

[–] ChickenLadyLovesLife 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.