Would there be a big difference if one were to shape the dough after bulk fermentation? I have usually shaped the dough then put into the fridge taken out for final proofing.
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Would there be a big difference if one were to shape the dough after bulk fermentation? I have usually shaped the dough then put into the fridge taken out for final proofing.
Abe explains it very well. It is a bit confusing, but the convention for terminology seems to be:
Hope this helps!