@Gigili if you do cold raise, an hour is enough, assuming you aren’t going for three-pound loaves.
Hi!
Haven’t seen you in a while - everything ok?
@Gigili how about the even more forgiving one-to-three-days kinds? Think “Artisan bread in five minutes a day”.
Have you used tried and tested recipes or just winged it? I do the latter now (winging here means “use ratios and a bit of gut feeling”), but there are good sources available for the former.
Biggest trap in my experience is the yeast ratio - at least when looking at random blogs on the Internet.
Was it Cerberus? (From the Netherlands) Or probably Elendil the Tall from the UK?
Ok, so my brain is only half-frazzled. Phew.
I saw your post in the German SE chat, btw. But I rarely go there any more (too busy with other stuff), and if I do, I just read bits of the transcript.