Richard Rettenmaier

February 15, 2022 at 11:08am

Let the dough rise to 25-50% at 30 C 86 C before bulk fermenting in fridge, if fermenting in loaves, 75% in bulk fermentation and 25% in loaf fermentation before refrigeration is necessary, if the loaves are very small up to 50% is necessary, because they will cool of faster in the fridge!

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