May 11, 2013 - 12:37pm
How can I stage bakes in 30 minute increments.
Say I mixed enough dough for 4 loaves but can only bake one at a time. Is there a good way to stage it so each will go in the oven properly proofed? I have been putting the dough in fridge after bulk fermentation and 1 hour before baking Ill take it out and shape it. Is there a better way?