Dough and frost
I've been baking Anis Bouabsas baguettes regularly (with 5% rye and 15% whole grain spelt to give more flavour) and my family loves it.
To save space in the fridge I have been putting the dough outside on the balcony for the 21 hour retardation period. But now it is freezing outside and I wonder if my dough can make it out there.
What does frost do to a dough and will I experience any adverse effects from putting the dough outside in the frost instead of putting it in the fridge?