Better to do a full 16-hour fridge rise and cut down on the second room-temp proof or let it rise for closer to 12 or 13 hours in the fridge and t...

...he full room-temp proof?

  • Posted by: MattieK
  • November 4, 2016


ChefJune November 4, 2016
As an avid bread baker for more than 50 years, I can assure you you don't want to skimp on the second rise. But you don't want to over-rise it the second time, either. The dough does need to come to room temp and then rise before baking.
MattieK November 4, 2016
Thank you! Fingers crossed it turns out.
Nancy November 4, 2016
Pending Jessica's response, I think it's always better (even essential) to fave a second rise. If you're short of time, you can even do both rises at room temp.
Yes fridge rise gives lovely taste and texture, but it's a refinement...
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