I'm making Jim Lahey's No-Knead bread but realized my timing is off: By the time the dough has sat for the requisite 12-18 hours, it'll be too late to shape it, let it rise and bake it off tonight. Has anyone tried shaping this dough, then refrigerating it overnight and letting it rise in the morning before baking? If so, any tips?
Merrill is a co-founder of Food52.asked over 5 years ago
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