Hi there! Im doing all sorts of experiments at the moment with my bread.
Untill now I have only baked with my starter, making a second fermet with it, (trippeling it) and then mixing my final dough and fermenting it overnight again. 3 days about.
Now In have made a biga with yeast that has fermented in refrigirator overnight. The recipe says to add your flour, water salt yeast and biga then mix together, then ferment for about 4 hours and bake.
BUT, I am skipping the yeast and letting the bread ferment yet again for I would say another 8 - 12 hours.
What time could I expect to add to my fermentation without the yeast? I dont like to add the yeast and the short fermentation, there is to much taste thats lost.
I would like to maximum ferment this, so I am going to put it in the fridge for at least 8 hours? Then another 2 - 4 after that?
What would you say?
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