At what stages during fermenting/proofing is it acceptable to "pause" the process by placing the dough in the refrigerator for an extended time (overnight or while at work), and during which stages (if any) should it be avoided?
My dough looks damn near ready-to-shape this morning after about 13 hours of fermenting on the counter overnight, but I'm going to have to leave it in the fridge for about 9 more hours while I'm at work. I'm curious how this will affect the final product.
Submitted March 24, 2017 at 04:14PM by Galahad3 http://ift.tt/2myLKlT Sourdough
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