Some Friday night #sourdough baking - left it to bulk ferment for 8 hours while I was at work all day. Came home, shaped and baked! Perfection!
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Comments
How long did you let it proof?
I normally do 10 hours of bulk in the kitchen followed by 24 hours in the fridge for proofing after shaping.
Looks like, your starter is more active
I will try similar timings, would be nice to bake the same day (but might have to stretch and fold in the office)