September 21, 2012 - 8:40am
Overnight retarding
When making sourdough, and after divided and placed into bannetons, I retard the dough overnight in the refrigerator at 47 degrees. How long can I safely do this before baking? 12 hours, 15 hours, 24 hours? I like the bread to have a pronounced sour flavor but I don't want to run the risk of overproofing the dough.