November 30, 2012 - 5:00pm
Dough and frost
I've been baking Anis Bouabsas baguettes regularly (with 5% rye and 15% whole grain spelt to give more flavour) and my family loves it.
To save space in the fridge I have been putting the dough outside on the balcony for the 21 hour retardation period. But now it is freezing outside and I wonder if my dough can make it out there.
What does frost do to a dough and will I experience any adverse effects from putting the dough outside in the frost instead of putting it in the fridge?
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What is the temperature at night? Below freezing? If so, you don't want the dough to freeze, so why not place it in a covered cooler on your balcony? That should keep it cold, but still offer protection against freezing.
I don't have a cooler so I'll probably have to make room in the fridge.