I've just put the dough to proof and can't bake now. Help!
I made the Polish Cottage Rye frome DL's Local breads.
I shaped the dough into a boule and put it in the floured banneton but now I have to get out of the house for a few hours.
The dough in the banneton is now in the fridge.
What sould I do when I come home? Let it stand a bit outside and then bake or immediatly bake the round?
Thanks for the advice !