October 7, 2014 - 1:29pm
When to add levain?
It is midday and my dough will soon finish autolyzing. Later this afternoon I'll build a fire in the oven, just hot enough to give it a good heat-soak before baking in the morning.
My question is about timing -- at what point should I add the levain? And once I add the levain, would it be best to keep the dough refrigerated until just before baking?
Thanks!