Been doing both bulk fermentation and proofing in the fridge.
How many days of each step do you think is ideal?
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I dunno, whatever you did for this one cause it’s gorgeous!
That depends on the temperature of your refrigerator, how much starter your using, and your hydration. It’s really a question you have to ask yourself and find out. The reason there are so many ways to bake bread is because everyone is literally doing it in a different environment.
Not sure if troll post or humblebragging, that is a tremendous strong bread, my mouth is literally watering
I thought maybe it should spring more?
