Nature cannot be rushed
In today’s supermarket, we can get certain fruits and vegetables any time of year. But have you found that oftentimes a supermarket tomato doesn’t taste like a tomato should? Similarly, there are ways to make bread in 30 minutes, but calling it bread is a stretch at that point.
With our method, the key constraints of natural fermentation mean that the minimum time from start to a finished loaf is 18 hours. However, if desired, the process could be stretched out to as long as 60 hours in order to provide flexibility or to target a more sour, complex flavor profile.
A baker could start their dough on day 1 but not bake until day 3 so that she/he can attend a party on the evening of day 2 instead of babysitting the oven. Alternatively, if the goal is to serve delicious bread as an appetizer instead of an ("oops! it took longer than I thought!") dessert course, our method provides a repeatable way to have a beautiful loaf out of the oven at the perfect time.