How to retard using my fridge?
Hello everyone... I haven't done this before but I'm actually planning to mix some dough in the evening, shaping it into small buns, and retarding it in my fridge. My question is, how long should the dough be retarded for... and could I actually put these buns straight from my fridge to my proofer.... or should it stay first at room temperature before proofing... OR .... does it go straight to my oven? And how about the temperature of my fridge? Sorry for all these questions... thank you!!!