I'm reading through Flour, Water, Salt, Yeast and the first recipe is the basic white bread. One of the things he says you can do is bake one loaf of bread, and then take the other half, divide it into 3 dough balls and throw it into the refrigerator for a few days until you want to use it (foccicia or pizza).
My question is at what point do you do that. Obviously it'd be after the bulk fermentation and initial divide. So do you put it in the fridge at that point, or do you do it after the next step (the proofing, but before baking?).
Any help would be appreciated.
Submitted February 26, 2015 at 08:10PM by illusio http://ift.tt/1zhHXUd Breadit
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