Ioana

April 10, 2020 at 11:09pm

I’ve been doing my bulk fermentation overnight in the fridge. Then I take it out, let the dough warm up and then shape. Seems to work great.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.