cherrity leyson

July 30, 2020 at 9:23pm

I let my dough proof and then refrigerate in bannetons . I take it directly from the refrigerator to the oven. In this way I can have several loaves ready, and bake them off a couple at a time without over proofing the ones waiting to go in the oven. the cool dough holds its shape well when flipped out on my baking stone.

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