In FWSY (and in other places) there are bread recipes that call for the dough to be proofed in the fridge. What temperatures do these recipes assume? I suppose it makes quite a difference regarding proofing time if your fridge is at 1° C (33.8°F) or at 5°C (41°F).
Submitted February 07, 2016 at 01:05AM by infogrind http://ift.tt/1Q2kC7t Breadit
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