Could any of you explain?
- After 4 hrs. of stretch and fold, can I refrigerate “final dough” in bulk (meaning not in proofing baskets)? If so, how long it could be refrigerated before baking? Can I freeze it?
- After you take the dough out from fridge how long, do you warm dough before final folding? How long do you proof after all?
- How long do you proof (in proofing baskets) if you don’t refrigerate?
Hi mj,
After the stretch and folds, I leave the dough out at room temp for another 2-3 hours of bulk fermentation, until it looks light and airy. After that I divide the dough, give it a half hour rest, then shape and refrigerate overnight. Next morning, I take the loaves directly from the fridge, score, and put them right into a pre-heated oven. I do not let them come to room temp before baking. This is my routine and it works well for me.