2 points
Nah, it’s super easy, I just make it the night before I want to bake and leave it at room temp for about 16 hours, then use it all.
If anything it’s a bit less hassle than a sourdough, though different in both texture and flavour.
This one was pretty high hydration which made shaping more of a challenge, it almost overflowed the banneton.
2 points
Oh right, I guess you don’t need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight
2 points
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