How can I schedule sourdough baking around a full-time job (timing bulk fermentation and proofing)?

Question

How can you schedule sourdough baking around a full-time job? Get practical tips and timelines for timing bulk fermentation and proofing to fit your life.

Answer 1

Schedule your sourdough baking by using the refrigerator to slow down bulk fermentation and proofing, allowing you to manage the process around your work schedule. This involves starting the dough on your day off or in the evening, refrigerating it during the day, and then resuming the process when you're available.

Detailed Explanation:

Baking sourdough while working full-time requires careful planning and leveraging the power of refrigeration. Here's a step-by-step guide:

1. Levain Build: Prepare your levain (sourdough starter) the night before you plan to mix your dough. This ensures it's active and ready to go.

2. Mixing the Dough: Mix your dough in the evening after work or on your day off. Autolyse (mix flour and water and let it rest) for 30-60 minutes to improve dough hydration and extensibility. Then, add your levain and salt, and mix until well combined.

3. Bulk Fermentation (First Rise): Begin bulk fermentation at room temperature for 1-3 hours, performing stretch and folds every 30-45 minutes to develop strength. This initial period at room temperature is crucial for building flavor and structure.

4. Refrigerated Bulk Fermentation: After the initial room temperature bulk fermentation, place the dough in the refrigerator. The cold temperature significantly slows down the fermentation process. You can leave it in the fridge for 12-48 hours, depending on your schedule and the strength of your starter.

5. Shaping: When you're ready to bake, take the dough out of the refrigerator. Gently shape the dough into your desired form (boule or batard).

6. Proofing (Second Rise): Place the shaped dough in a banneton basket or a bowl lined with a floured cloth. You can either proof at room temperature for 1-3 hours (depending on the temperature of your kitchen) or return it to the refrigerator for a final cold proof. A cold proof can last another 12-24 hours.

7. Baking: Preheat your oven with your Dutch oven inside to 450-500°F (232-260°C). Carefully remove the hot Dutch oven, score the dough, and place it inside. Bake covered for 20 minutes, then uncovered for another 20-30 minutes, or until the crust is deeply golden brown.

8. Cooling: Let the bread cool completely on a wire rack before slicing.

Pro Tip:

Don't be afraid to experiment with the timing of your refrigerated bulk fermentation and proofing. The exact times will depend on the strength of your starter, the temperature of your kitchen, and your desired level of sourness. Keep notes on each bake to refine your schedule over time.