Hello! I've started a lovely trio of multigrain pan de levan and am ready to shape. I need to go out for errands and have read a bit of great successes where folks drop into the oven directly from the fridge. In his case do you do a standard length bulk ferment at room temp and then put in the fridge? Or do your second ferment IN the refrigerator?
Any help is appreciated. It's looking lovely and I'd hate to mess up the second rise.
Submitted April 24, 2017 at 01:10AM by nbsf1971 http://ift.tt/2p6O7dC Breadit
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