>
>Hi John,
>
>I don't know what "seriously" would mean in this context, but yes,
>that is exactly what I am saying.
>
>Not only does it work well (I have been doing it for about thirty
>years), but, as I mentioned in another post, it has the advantage of
>producing a coarser crumb.
>
>You might want to give it a try. It really works.
>
>All the best,
>
>--
>Kenneth

Fine, I'll put a batch of Sourdough Ciabatta on and, instead of mixing fast and
stretching and folding, I'll just leave it once it's thoroughly mixed.

Should the dough be rising during the long hydrolysis or is it better quiescent
in the fridge?

John