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Crusty French Bread/Chilling

"STEPHEN BLUMM" <sblumm@comcast.net>
Sun, 25 Jun 2006 01:16:24 -0400
v106.n026.6
In Peter Reinhardt's THE BREAD BAKER'S APPRENTICE there is a very 
interesting recipe from a French baker where you use ICE WATER and 
refrigerate the dough. The recipe tends to make a very crusty loaf.

If I make dough and want to chill it, put it in a cooler, take it on 
a trip, and bake a few days later, am I better off letting the dough 
rise at home, shaping it, and then chilling it?

Or should I chill it as soon as the dough is made, and let it rise 
the day I want to bake it?

Thanks in advance for the help.