Bruce Hall

November 28, 2020 at 11:17am

Hi Barb,
I would like to try this using no commercial yeast. I know the fermentation and proofing times will be longer. Would you still look for a doubling of dough volume in the bulk ferment phase or something less (e.g. 50%)? I would like to follow the bulk ferment with an overnight cold retard followed directly by bake (no counter top proof). Will this work?
Thanks in advance for your help.

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