Taking the Biga out
This is my first post here, so Hello!
I've just recently borrowed the Peter Reinhart book on Whole Wheat bread baking from the library and am starting to play with the base recipe. My first try didn't work out the greatest- not much rise in it, but I'm trying again and will keep at it!
My question is in regards to taking the Biga out of the fridge 2 hours before mixing together the final dough. In the recipe I make the Big & Soaker on day one then the rest on day two. My problem is that I need to start on the dough making first thing in the morning which means I either need to a) take the biga out of the fridge before I go to bed at night or b) just take it out in the morning and mix it through cold.
Given that it's pretty cold overnight at this time of year here I'm thinking option a might be best, but what do other people thing?
I know I might not get a reply before tonight, but even so it's worth asking, and will be interesting to see people's thoughts anyway. I'll let you know how it goes whichever way I choose to do it!