Once you are more familiar with the dough you can likely figure out an evening process, refrigerator all the next day and bake the next evening. Slap and fold is exciting and effective but messy, or if you have the big mixer, dough hook, rest, dough hook, one round of stretch and fold.
But that long slow cold process is the most reliable and gives it the good complex flavor.
They say you need to be home all day to make bread and now I see why! Lol
Thanks for the thorough and thoughtful response, we’ll try it out next weekend!
Once you are more familiar with the dough you can likely figure out an evening process, refrigerator all the next day and bake the next evening. Slap and fold is exciting and effective but messy, or if you have the big mixer, dough hook, rest, dough hook, one round of stretch and fold.
But that long slow cold process is the most reliable and gives it the good complex flavor.