No, it’s not difficult or really time-consuming at all, but it does tie me to the house for a couple of nights in a row whenever I make it, and I have shit to do. I’ve also started sleeping through my alarms so I’ve developed a tendency to over-ferment a little bit.
Slow fermentation in the fridge is your friend. For me it’s 4-6 hours of bulk ferment then overnight in the fridge.
My schedule is levain in the afternoon, stretch-and-fold after dinner, bulk ferment to around midnight, proofing in the banettons until around 4 AM, then into the fridge for most of the next day and I bake after dinner. It’s that 4 AM alarm that I’m managing to completely ignore lately. An extra hour or two of fermenting isn’t fatal, but it does reduce the height of the finished loaf a bit.
