I'm new to sour dough baking, just 6 months in, and have had the best success using a dutch oven to bake. In fact I just bought another dutch oven so I can bake 2 loaves at once. I tried Maura's recipe a few weeks ago and my dough after being refrigerated for 12 hours did not come out looking proofed? In other words, it didn't rise much. Should I take the boules out of the refrigerator and let warm to room temperature before baking or bake it directly out from the refridgerator?

• Reply