Martin Philip, post author

June 3, 2020 at 1:56pm

Hi Paul,

Glad to hear that this is working! Depending on the activity of your shaped loaves they may or may not need any additional proofing after the cold. I like seam side down as it leaves a nice contrast on the loaf after scoring (from the floured banneton). But this is your bread--you be the boss. Bake it the way you like it!

All the best,

Martin

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