I've been baking from Maurizio's site for years and loved his book. Thanks for highlighting how to increase sourness. I recently let your "The Loaf" formula sit in the fridge an extra 24 hours (already shaped) and that definitely made the loaf more sour and more complex. I'd worried that the loaf structure might be impacted, but it wasn't.
It's a great book. His advice about sourness helped me better control the outcome when I made his sweet recipes, e.g. babka, hot cross buns, etc.
I've been baking from Maurizio's site for years and loved his book. Thanks for highlighting how to increase sourness. I recently let your "The Loaf" formula sit in the fridge an extra 24 hours (already shaped) and that definitely made the loaf more sour and more complex. I'd worried that the loaf structure might be impacted, but it wasn't.
I love this book! Lots of recipes to make on repeat.