- Thread starter
- #11
Today I baked whole wheat bread for this week's sandwiches and mixed a batch of a no knead kinda sourdough Boule dough that can be shaped and baked when needed. The dough supposedly keeps in the fridge for about two weeks, but hasn't lasted long enough to be sure.
Unfortunately not one egg was sacrificed in the effort. <sigh>
You are just the person I need to speak with right now! So, today I made a no knead dough myself. I started it a little later than I wanted to. So, I let it bulk ferment for two hours at room temp now it has to go through the final proof in the fridge for another 2 hours. Can I get away with cutting the final proof short? I hope to hear back in the next 5 minutes, lolol...