Retarding shaped loafs overnight
I am fermenting my dough overnight . i am not having great success when i shape the loafs as it sometimes takes from 1.5 hours to 3 hours to proof.
I have purchase some boules and need help on how long they must proof for before you can put them into the fridge.
Can you take them straight out the fridge and put them into a hot oven.
Must you cover the boules with plastic when the loafs are retarding in the fridge.
Source: Fresh Loaf