Indeed, I cold proof everything: sourdough, sourdough pizza dough, sourdough cinnamon rolls!

It's convenient and tastes better (imo).

Max06 said:

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KAF Pain au Levain w/ dark rye. Overnight fermentation.

Oven spring was a bit lacking on the first. 2nd is in the oven now

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I am impressed with this consistent shape of the Boules. I could never get my dough to stand up...something is disappointing about making a sammich on bread that is 2" high and 6" wide...

I am having better luck with the technics from "The Bread Code" helping the bread loaf stand up, but have stuck with the loaf pans...convenience, I guess.

In addition to Hendrik Kleinwchter of the Bread Code, I ran across another info source, from the Elveria family.

They are French 4th generation bread makers. They have a publication called, oddly, "The Secrets of Sourdough Bread", available free if you buy something...

You guessed it, I bought a pair of "bread bags" from them, made from cotton fabric which has been infused with beeswax.

In an Instagram post from some anonymous lady, the beeswax bags will keep the bread un-refrigerated for a week, without hardening of the crumb, softening of the crust, or any combination thereof. There are some beeswax bags on Amazon, considerably cheaper, but they are apparently just "coated" with beeswax, not infused, and leave a nice beeswax coating on your bread...the infused bags do not and last a good while, but they ain't cheap...$40 each.

Anyway, the paper by Elveria family, and the Bread Code pdf, seem to agree...good confirmation...but common through both is that your personal results may differ from recipes, flour used, autolysing, fermenting, humidity, kitchen temp, and temp of snow on Mt Everest.

Yes, I have become suspicious of internet recipes...

I stumbled upon that bread code YouTube page once.

I'm confused from where you bought the bags? I've been in the market for the so I was curious to find them? Didn't see them on the bread code page?

MichaelJ said:

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I stumbled upon that bread code YouTube page once.

I'm confused from where you bought the bags? I've been in the market for the so I was curious to find them? Didn't see them on the bread code page?

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Try this...site opens up with a window to "buy"...

https://elveriabread.com/

They got a little toasty - the recipe called to bake in dutch oven but I felt like using my baking steel - but excited to try them.

Roasted garlic and rosemary sourdough loaves

I have made a few successful loaves of sourdough using the Bread Code recipe. Its not rocket science anymore. They taste better and better as my starter ages.

MichaelJ said:

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I maintain a starter and cook mostly sourdough bread - I like the tang.

But my starter mostly lives in my fridge until I'm ready for it - including the feeding, it's a week long process and a 2 day baking process - but fun once you get the hang of it.

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2-day baking process? Curious. Its a lot of work up until the bake for me. But the baking is less than an hour for me. Just curious.

I'm counting making the dough, proofing etc for the "baking process"

Ahh. Makes perfect sense now. I don't cold proof, so may actually take up to 3 days for me.