January 22, 2017 - 6:56pm
Refrigerator
if LIFE happens and I need to put my in the fRidge, does it matter at what point in the bulk ferment or the rise In the loaf pan? (very close to going in the oven in my case) Do I let it come up to room temp when I get back in 90 minutes?
Last time this happened it was in the middle of the bulk rise. When I got it out of the fridge, the dough was awful, with gray dots from drops of condemsation from the plastic wrap.
Thanks!!