24hr RT prove with 18hr bulk and 6hr balled.
Potentially dumb question: Is that initially kneaded, 24 hour prove at room temperature, [knock back?], 18 hours bulk (prove at RT?), ball up and another 6 hours (at RT?) before shaping?
Pretty much exactly that. I use a similar method.
@konastab01 started
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
Potentially dumb question: Is that initially kneaded, 24 hour prove at room temperature, [knock back?], 18 hours bulk (prove at RT?), ball up and another 6 hours (at RT?) before shaping?