Hi everybody: first time posting here, so I hope I'm putting this in the appropriate forum. I'm trying to make a lot of BBA poolish baguettes for a Saturday morning bake sale, and as much as I'd philosophically like to stay up all night Friday baking, that's not happening. Can anyone suggest what I can do tomorrow to help preserve as much freshness and flavor as I can until Saturday morning?
80% bake? Oven refresh on Saturday morning? (I will be getting up early on Saturday, so I'll have some to get the oven going.)
Thanks in advance!