March 20, 2024 - 1:16pm
cold fermentation to bake
is it best to let dough come to room temp before baking, or right into the oven from the fridge, or 5 of one and 3/4 of the other, or ...?
One is a multigrain loaf. The other is a higher hydration boule. Both are sponge based. The boule has a bit of yeast in the dough.