I bake bread the same way I make scrapple and cook in general: by the look and feel of things. I start with a recipe but it gets set aside as soon as I gain confidence. I still make minor mistakes baking bread but I'm really getting a tactile and visual sense of the process. The slow rise dough, for example, looks and feels great. Can't wait to use it.
With time on my hands, slow rise will become standard if quality says so.
With time on my hands, slow rise will become standard if quality says so.
