So I use a super simple recipe (1kg ap flour, 700g water, 20g salt, 10g instant yeast) and give it a mix, ferment, shape and bake. If i were to retard it in the refrigerator, could I shape it before putting it in so I can just bake it the next morning, or would it be better to refrigerate during the ferment stage?
Submitted January 20, 2017 at 04:20AM by infection212 http://ift.tt/2jDQLr8 Breadit
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