Slow Bulk Fermentation/Proof
Hello all, I'm having a returner's conundrum.I've been baking for years, but I took a bit of a "break" and just bought The Perfect Loaf book. I say "break" because I never stopped baking, I just took some time off from artisanal sourdough. I have been following the book word for word for months now just to sort of go zen mode on learning like a beginner again, but I'm running
United States Perfect Loaf Everyday Sandwich Loaf Central Milling Artisan Baker Everyday Loaf Hole Wheat
Source: thefreshloaf.com