Does anyone use a long (10 hours) first rise with limited shape and folds and a short second rise of only an hour or two with a naturally leavened bread? Most of what I see out there has a shortish bulk and a longer second. Any thoughts on the reverse? What would be the pitfalls or benefits of one way versus the other? Thanks!
More often then not it'll be a longer bulk and shorter final proof unless there is refrigeration involved.
that gets mixed and forgotten about for about 12 hours, with maybe a fold four hours after mixing and another couple of folds an hour or so before shaping.
I'm a big fan of Abe's DNB. :)
Carole
PS, love your handle!
I just started baking after a 37 years. Things have changed with the new Artisan baking method, which I use now. Prior I worked at a bakery in the Eastern Sierras producing 100’s of loaves a day using yeast, sugar, salt, the standard commercial bakery ingredients. I now make 2 to 4 loaves a week of only naturally leavened breads using the long bulk fermentation 10-14 hrs, Short final proof, 2-4 hrs room temp, or longer in refrigerator 3-6hrs.