When does the dough go in fridge for overnight fermentation?
When, after bulk rise or after 2nd rise? I don't get any tangy flavor and trying to figure out my problem.
After bulk rise I put into banneton and let it go thru second rise before putting it in the fridge.
I Normally bake directly from fridge in cast iron, but now ask if should I leave it sit on counter top for awhile before baking? How long?
How do you do it?
Bread comes out beautiful with decent Crumb, but not tangy