May 28, 2016 - 6:06pm
Shaping After Fermentation
Would there be a big difference if one were to shape the dough after bulk fermentation? I have usually shaped the dough then put into the fridge taken out for final proofing.
Would there be a big difference if one were to shape the dough after bulk fermentation? I have usually shaped the dough then put into the fridge taken out for final proofing.
Abe explains it very well. It is a bit confusing, but the convention for terminology seems to be:
Hope this helps!