I can't decide what Paul Reinhardt means by one sentence in his
recipe for hoagies/cheesesteak rolls (pp99,100 of his Artisan Breads
Every Day). He says "[On baking day] Remove the dough from the
refrigerator about 2 hours before you want to bake and transfer to a
lightly floured work surface." He then goes into detail about how to
divide up, and shape the rolls. But it isn't obvious to me, anyway,
whether that two hours is meant to include the
dividing/shaping/resting time or whether it's all supposed to have
then. So fridge to over in two hours or fridge to work surface two
hour then divide/shape/rest?
Anyone care to clarify for me?
Regards, Trevor.
<>< Re: deemed!