February 16, 2010 - 8:18am
I've just put the dough to proof and can't bake now. Help!
I made the Polish Cottage Rye frome DL's Local breads.
I shaped the dough into a boule and put it in the floured banneton but now I have to get out of the house for a few hours.
The dough in the banneton is now in the fridge.
What sould I do when I come home? Let it stand a bit outside and then bake or immediatly bake the round?
Thanks for the advice !
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and then bake as usual. It should be fine and the "retardation" in the fridge may even enhance the flavor.
Janknitz
Read my blog "The peel and the stone incident". I had to retard my mixed flour miche, which has rye in it, overnight. Normally, you don't retard rye but it will just have a bit more sour taste than normal.
My husband likes it better that way.
Read my blog "The peel and the stone incident". I had to retard my mixed flour miche, which has rye in it, overnight. Normally, you don't retard rye but it will just have a bit more sour taste than normal.
My husband likes it better that way.