Ina3

November 6, 2011 at 2:07pm

What process suggestions do you have for retarding this dough by placing it in the refrigerator, so that it can conform better to a flexible schedule? Thanks. Ina, where it says to let it rise for 8 hours at room temperature - simply refrigerate it instead. It can stay in the fridge for at least several days. One caveat - when you want to bake it, you'll need to give it plenty of time to both warm up, and rise. Good luck - PJH
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