My first attempt making bread using the sour dough culture I started a few weeks back. This was not kneaded, just folded by hand over a period of three hours. #notbadatall
. Overall time from start to finish was a good three days. Day one- to activate the enzymes, allowing bacteria to ferment the mixture making it acidic this prevents the bad bacteria from growing. This also allows wild yeast to grow too, creating a levain. Day two- to autolyse, slap, fold, shape and leave to prove overnight , day three- bake straight from the fridge.