I’ve built up my own sourdough workflow that allows me to get tangy, high quality loaves in 12 hours instead of 24-36 hours, with all of the kitchen time condensed to the first 3 hours. It’s not the most basic recipe, but being able to decide if I want bread in the morning after I finished dinner is a level of flexibility that I haven’t found with other techniques.
More pics of loaves done with this workflow:
Not at all, but I do want to make sure it’s as simple and detailed as possible so that people can replicate it.
The amount of control you need over dough temp is pretty high but I think it can be done without dedicated equipment.
I just need a bit more time to stress test things and really master things before I teach others.