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Pompetamine
@bsb
Well, four days is the long way round, and that includes doing that stiff starter.
The fermentation process (after the stiff starter is ready and the dough's been kneaded) can be sped up by doing a few rest and folds at room temperature.
What I struggle with is the proving. Here's a batch that proved 10-11 hours in a not-so-cold fridge and seems to have lost its oven spring:
(note that both loaves were baked in a pot, hence my surprise seeing them this flat)