This morning I have divided the dough in two, shaped and rested, then reshaped, and then placed the dough to proof on the fridge during the day.
Method part two
- 7am: divide the dough and shape into two boules. I have used the shaping method explained in my bulk sourdough post. Rest for 15 minutes.
- 7:15am: reshape the dough, rest for another 15 minutes, then reshape a final time and place seam side up into a floured banneton.
- 7:30am: place the shaped loaves in bannetons into plastic bags, and place in the fridge.
These loaves will stay I the fridge until I get back from work this afternoon, and will be baked straight from the fridge…