Is it wrong to divide dough before it rises?
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This might be a dumb question, but I figure that when dough is mixed properly everything is distributed evenly. So, would it be wrong to divide the dough into balls before the first rise?
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dividing
Bulk retarding process
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Just a quick question if anyone is reading. I am in the process of the 1, 2, 3 sourdough recipe. I've only made it a couple of times before. For the first time last night I did 1 1/2 to 2 hours stretch and fold, then retarded the bulk in the fridge overnight. I've taken it out, but my question is, do I allow it to come completely to room temperature before dividing and shaping? Or should I divide and shape now? The dough has risen in the fridge somewhat overnight. Thanks for any responses.
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