Need help soon please! Artisan bread in 5 min a day question.
I am making my first batch of 5 minute a day Artisan bread tonite. On the master recipe, the book walks you through mixing the dough and the first rise of 2 hours, but skips to "take the dough out of the fridge the next day".
I can't figure out a couple of thing... First, after the initial 2 hour rise on day one do you punch the dough down and then stick in the fridge? 2nd, once in the fridge for storage, do you snap the lid onto your container or leave it slightly cracked open? Thank you very much for any help