Live sourdough: baking on a work night pt. 2

This is part two of a recipe for sourdough on a work night. In part one I mixed the ingredients, did a few stretch/folds, and bulk fermented the dough overnight. 

  
The dough, divided and shaped into boules 

This morning I have divided the dough in two, shaped and rested, then reshaped, and then placed the dough to proof on the fridge during the day.

  
Floured and placed into bannetons, with the seam pinched tight. 

Method part two

  1. 7am: divide the dough and shape into two boules. I have used the shaping method explained in my bulk sourdough post. Rest for 15 minutes.
  2. 7:15am: reshape the dough, rest for another 15 minutes, then reshape a final time and place seam side up into a floured banneton.
  3. 7:30am: place the shaped loaves in bannetons into plastic bags, and place in the fridge.

These loaves will stay I the fridge until I get back from work this afternoon, and will be baked straight from the fridge…

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One thought on “Live sourdough: baking on a work night pt. 2

  1. Pingback: Live sourdough: baking on a work night pt. 3 | Bread Bar None

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