Barb at King Arthur

May 6, 2022 at 10:02am

In reply to by John (not verified)

 Hi John, our recipe for No-Knead Sourdough Bread calls for a similar process, although we call for baking the bread after the bulk ferment and more extensive refrigeration time. It makes good sourdough sense to allow the dough time to ferment at room temperature before refrigeration, and if the dough can hold up for another round of refrigeration, you may, indeed, develop more flavor. 

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