Cold dough in tropics - question
I need your advice ! I try to make baguette where the dough is kept in fridge for twenty somthing hours.
The problem is when I remove the dough from the fridge it gets covered by condensat and become a very wet and unmanageble. Now the humidity is around 90 and the temps 28 -29 C.
I tried to put dough pieces in plastic bags for an hour to warm up but no better.
is there anything I can do ? I really like the taste ( thank you TFL ) but I am unable to shape them.