Timtune the chocolate torte looked great! How about sharing the recipe. I'm in the process of making a garlic cheese loaf and just some plain white bread.

I have read that bread ofted developes a more complex taste by using a slower rise. While making Italian bread today, I had to leave and was unable to complete the second rise. The dough is now in the "fridge." My question is: do I bring the dough up to room temperature then shape the loaves?

question about hydration