problems with cold fermentation of PR Classic French
Hi everyone, I'm new to bread baking and this forum! I've baked 4 times with recipes from PR's ABED, and I absolutely LOVE it. I do have a problem though...
In making the Classic French, I notice that when I pull the dough out of the fridge, the bottom is very wet/soggy, while the top is very tight/firm. I've tried using different brands of tupperware containers and different locations in my fridge, but each time it comes out the same. Now when I mix the dough, I use the exact ingredients and measurements as described in the recipe. The dough seems perfect going into the fridge.
Has anyone experienced this problem?
BTW, I'm using KA bread flour.