I am planning a fathers day brunch for my dad and uncle so there will be a total of 8 or 9 people. I usually bake my dad a bunch of bread when I'm home but I always have all the time in the world to make different dough's and proof and what not. I really only have the afternoon before and morning of to make brunch so I was wondering if I could make all my dough's and put them in the fridge overnight and do the final proofing in the morning. HELP!
A variation on a classic northern Italian dish.
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