I leave my house for work at 8:40am and get back around 6:45pm.
I want to make bread that I can cook when I get home, so it's ready for around 8pm. (This is mainly so I can make pizza with the leftover dough for dinner )
I've read a few threads on schedules but I still have a few questions so thought it would be best to open a new discussion.
My plan is the following:
6am: Make leaven & leave at room temp.
6pm: Mix dough & leave for 30 mins.
6:35pm: (extra 5 mins for mixing) add salt.
6:40pm: Bulk fermentation time - turn every 20 minutes for 2 hours at room temperature.
8:40pm: Put dough in fridge to finish BF until the morning.
7:50am: Split dough and shape, then bench rest for 30 mins (save some for pizza and put away in the fridge).
8:10am: Final shaping then put into bannetons, in fridge, and leave for when I get home from work.
5:45pm: Take bread out fridge and turn on oven to heat dutch oven & begin baking.
Trial and error is good, but is anything above counter-productive or pointless?
I've read all sorts for bulk ferm - 2 - 12 hours at room temperature is fine, too long, can be done over 2 days in a fridge etc.
I'm beginning to think trial and error is the only way...
final proof. A bit of trial and error might be rwquired but I say go for it. Don't forort you can change the amount of pre-fernement to increase the time in bulk or final proof.tp fit ypur schedule.
tget
You do things pretty much the same way I do. It's tricky balancing a full time job with the love of daily production of sourdough bread but you are on the mark here.
I try to fit sourdough into a full time job, and yes you definitely have to work on timing. First, room temp varies by season, so even once you have it fully worked out, you may have to change as the seasons change. Second, remember that temp is your friend - if it hasn't doubled in volume, pop it in a proofer at 95 and things will speed up. Or, as dabrownman suggests, you can increase the amount of starter in the next trial. Finally, you can use the fridge to slow things down, and I use both proofer and fridge, depending on time of year, and where in the stage of development. Good luck and keep lots of notes on amounts and timing.
Hi I'm new to this site, and I am having same challenge. Just commenting so I can follow the thread. :)