New to the forum and new to bread baking… so thanks for your patience!
Background: using a KA instant yeast recipe which calls for a 2 1/2 to 3 hr rise after an initial 1hr of rise that incorporates three 20 minute periods with folds.
Question: Based on results from my initial batch and having made observations in a French boulangerie a year ago, I plan to extend the bulk rise by putting the dough in the refrigerator overnight and baking mid morning. Is there any harm in doing that?
Thanks!
... it will improve the flavor and make the dough easier to handle. Just remember that the dough will continue to ferment for about an hour after it goes into the refrigerator, so put it in an hour or so before you think it would have been ready.
TomP
No harm. Enjoy!