March 27, 2013 - 9:18pm
Calling all Tartine Bread Experts
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?