April 3, 2018 - 12:40am
Sourdough temperature
if a sourdough is proved in a bannetton in the fridge overnight, does it need to warm up a little before being slashed and popped in the oven? Or, can it be slashed and go straight into the oven while fridge temp?
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with getting it straight out of fridge, slash and then in the pre-heated oven. It also makes it easier to slash with the dough being straight out of the fridge, I find. Kat
Slashing is easier straight out of fridge. That's what I do.
hester