Thank you, PJ, huge fan of your recipes and approach! Amateur questions…is there a missing step between two and five? The doubled dough, (after step 2.) goes straight into the refrigerator without being shaped or degassed?
Your other recipes often call for for shaping or punching down dough after the first bulk rise then placing shaped dough into banetons for proofing and/or placing in the refrigerator for a slow retard/second rise/proof.
Thoughts?

• Reply