Poolish baguettes question
Great site, I love it. I have a question for ya or anyone else. Seeing as I have a full time job and a daughter to take care of when I get home I run into problems with having enough time to finish breads requiring lots of fermentation/rise time. So last night I made the Poolish for the baguettes and let it sit for 4 hours before refirgerating it last night. Is there a good breaking point in the rest of that recipe in BBA to refrigerate and continue tomorrow. In other words, can I get home, add the rest of the flour and ingredients and let the dough rise for 2 hours and THEN refrigerate again. Then to finish the next day, pull it out an hour ealry, let it sit for 2 hours and then bake.
I am just wondering if there is a right or wrong time to stop in a bread recipe where refrigeration will actually maybe help the flavor. Being new to the artisan world of bread baking I have no idea if stopping half way through a recipe will create an undesirable effect.