February 23, 2019 - 9:08am
Danish Rye Questions
Hi All,
Following The Rye Baker's recipe [1] and have two questions.
1: would coffee be a good substitute for the beer?
2: we have a starter build, preferment and final dough. I'm half way through the starter build, will be doing the preferment tonight and final dough tomorrow morning. The final dough is mixed and then portioned out into a loaf pan going straight into a final proof for 3-5 hours. Is this kind of dough suitable to be refrigerated, to fit into my schedule, and if so should I do so pre or post putting it into the loaf pan?
Thank you everyone.