Question on Hamelman's Olive Levain
I am making this bread tonight to bake tomorrow - in his recipe, he says the bread profits from retarding the shaped loaves, which I will do
but it does not say if they can be baked straight from the fridge, or if they should stay at room temp for a few hours.
has anoone made this bread? I think I will remove it from the fridge and leave it for 3 hours over the counter, since I've been doing this for his Vermont sourdough and works fine, but if anyone has specific instructions, I am all ears!