Hi Freshloafers
just wondering if anyone has mixed dough, then put in in the fridge for a bulk retarding and did the stretch and folds the next day in the morning, and then divide, pre shape, shape and for a midday bake
thanks in advance for any thoughts/insight
MJ Sourdoigh
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I would do it if I would think that the dough needs more strength but the cold dough is stiffer so it is hard to asses this. However, if you do it as you propose I don't see a problem with that.
Happy baking,
Joze