Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
Been doing both bulk fermentation and proofing in the fridge.
How many days of each step do you think is ideal?
That depends on the temperature of your refrigerator, how much starter your using, and your hydration. It's really a question you have to ask yourself and find out. The reason there are so many ways to bake bread is because everyone is literally doing it in a different environment.
I dunno, whatever you did for this one cause it's gorgeous!
Not sure if troll post or humblebragging, that is a tremendous strong bread, my mouth is literally watering