To use a bit of internet slang, WTF?
Who in the United States has a cave? Who in the United States still even has a root cellar (I'm sure you exist, but you're pretty uncommon)? So, since I do not have an extra fridge at the moment to retrofit, I've been doing it the manual way, which is to keep them in the fridge for 12 hours, then take them out for 12 hours.
This is far from ideal. I am pretty sure that this may cause defects or off flavors, but I think it is a better compromise then the alternatives:
- Leave all the loaves at room temperature, which may cause the acidity and harsh flavors to run rampant
- Leave all the loaves in the fridge, which I suspect won't allow for much flavor development at all
- Put the loaves in the cold barn, where they will be over run by ants
- Cellar the loaves in the garage, where my lovely dog will certainly find and consume them
Anyone have any suggestions?