I've been amazed by step-by-step bread baking using "low inoculation," a long fermentation baking technique detailed here. The process is user-friendly for a hectic work schedule, as the timing allows you to avoid concerns like fast loaf over-proofing or fear of letting it proof in the fridge. Low inoculation is also compatible for apartment baking and proves that longer proofing doesn't mean an acid tasting loaf. Indeed it makes for a much tastier bread. Absolutely delicious! In this article by food scientist Christians Reminisy, he talks about long fermentation and nutrition. The photos below are from my latest efforts that are based on formulas from James Lahey's upcoming book on sourdough no-knead. I adapted them to lower inoculation and longer fermentations from Yohan Ferrant's double take on no-knead.