Reply #6: I'm ready to try this now [View All]

[Duer 157099]

But the rising time is pretty inconvenient! I usually get around to thinking about making food around now, 4-5pm (plus I had to get beer for the recipe, so couldn't start earlier).

The rising time is 8-18 hours. I want to do it now, but that puts me at 1am-noonish tomorrow, if I do it exactly by the book.

What's a reasonable compromise, in terms of how long to leave it out at RT vs. in the fridge, so that I can bake it in about 24 hours from now? Or, just make it now and leave it out for 24 hours? I'm not going to want to make the dough 6 hours from now.

Bread making is not for the spontaneous types, lol.