Retarding the dough overnight.. How long do you wait after taking the dough out of the fridge?
I've got a question abiout retarding a dough in the fridge and the time it supposedly saves..
How long do you wait before baking once you take your dough out of the fridge? Most of the time I have to let it cool down and benching and proofind requires more time, so the "time saving" really isn't there..
Anything I'm missing?