if a sourdough is proved in a bannetton in the fridge overnight, does it need to warm up a little before being slashed and popped in the oven? Or, can it be slashed and go straight into the oven while fridge temp?
with getting it straight out of fridge, slash and then in the pre-heated oven. It also makes it easier to slash with the dough being straight out of the fridge, I find. Kat
with getting it straight out of fridge, slash and then in the pre-heated oven. It also makes it easier to slash with the dough being straight out of the fridge, I find. Kat
Slashing is easier straight out of fridge. That's what I do.
hester