I want to make several loaves at once to give out as gifts to friends but don’t have room in my fridge to proof them shaped individually in bowls overnight as I usually do. Would I be able to do my bulk fermentation in the fridge overnight and then proof at room temperature the next day?
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Yes, but allow the dough to start fermenting before retarding. Let the dough rise 30% or so, then refrigerate. Thta way the yeast and LAB will have started active fermentation.