Sour dough timingsk
Could I call upon your experience please?
I recently made a sourdough starter. The next step is to make some bread. The recipes that I have call for 5 hours for the first prove and up to 13 hours for the second prove. The minimum is 9 hours for the second prove. My problem is that I’m not around that long. Unless I can change these times somehow I will be making the bread at 2 in the morning and stupid times like that. I start work at 7.30 and don’t get home till 6 in the evening. So my question is: How do some of your guys get around this and could I prove in the fridge to make the times fit in with my schedule ?
i know that proving times are important because I’ve had breads that fall flat and being there to ensure the optimum proving time is a necessity so, can anyone offer some advice please?