I agree with you that the flavor of a "long-rise" dough is outstanding.
My problem is that I never know how long to let it warm!
Every set of directions tells me what the dough should do..."rise to half,
rise to double, rise to whatever"...but no time information.
I realize the kitchen temperature may play a role but I need a rough
quantitative figure. As it is, now I set my dough in the coolest part of
the house for the longest rise
Freezing formed loaves gives me an even bigger problem.
Can you help me with that,too?
Many thanks, Fredericka