The Baker's Hotline

February 7, 2016 at 3:26pm

Amanda, the original recipe (in the book) calls for allowing the dough to rise at room temperature for 7 hours, followed by shaping and baking. PJ modified this by allowing the dough to rise at room temperature for 4 hours and then she refrigerated it overnight. The next day she let if warm to room temperature for a few hours and then proceeded to shape and bake the baguettes. Barb@KAF
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