retard and proof or proof and retard?
Hi, I am planning to bake some french baguettes tomorrow using a recipe from Peter Reinhart's BBA. I have prepared my pâte fermentée today and tomorrow I will mix the rest of the ingredients and leave the dough to rise until doubled, then I will shape the baguettes but, here is my problem , I will not have enough time for proofing and baking on the same day.
Here is my question : Should I put the shaped baguettes in the frig immediatly after shaping and proof them the next day before baking or should I proof them first and then put it in the frig and bake them directly from the frig the next day?.
Thanks for your input