Can I transfer risen dough to the baking tins?
My bread making is with Organic spelt and I use a fast action/ easy blend yeast. On most occasions the outcome is good.
1. Sometimes the result can be a bit sour. The sourness does not come with every batch, so I have assumed that the dough may not have risen enough, or baked fully. Does any one have a better explanation for that occasional bitter twange?
2. I am thinking of buying a cool box for the dough rising process. I will put a 20 watt heated mat inside with a thermostat controller. Can I successfully do the rise in one pot (one that will fit in the box) and then transfer the risen dough to the tins for immediale baking? (My main reason for buying the cool box is to ferment natto but I might as well use the same box for my dough)