The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

from the fridge to the size fold shape

metropical's picture
metropical

from the fridge to the size fold shape

have a slow fridged fermenting/rising dough going now.

Somewhat tartine, forkish etc.

those of you who have, do you size fold shape right from the fridge or do you let it come up in temp on the counter for a while before?