sperreten1

November 15, 2010 at 7:02am

Has anybody tried getting to the oven ready stage and then putting it in the fridge for several hours to wait until dinner time, then do the final baking? You can prepare the bread through the panning step, then put in the fridge overnight and bake in the morning, or in the fridge all day and bake that night. It's called retarding the dough, and our bakers use this technique all the time. ~ MaryJane
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