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.