Spelt, Whole Wheat and 1/6th Enriched
I’ve crafted a loaf that’s roughly a sandwich type of bread, though it eats beautifully stand alone. It gets a good rise, dense but fluffy.
Im wondering if it is possible to mix the dough and immediately put it in the refrigerator to retard it, leave it overnight and the next day, punch it, shape it and proof it whenever I can get to it.
Any advice would be greatly appreciated.
Source: Fresh Loaf