Julia Reed, post author

January 12, 2015 at 9:30am

Technically you'd have to make the dough on Tuesday night if you are baking it Friday, to give it the full 72 hours. That said, even giving the dough one extra day (i.e. making it Wednesday night, putting it into the fridge Thursday night, baking Friday night) will improve the flavor of the dough. As PJ mentioned, I meant 72 hours start to finish. :)
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