2 hours ago, PatrickT said:Hi @Ann_T - quick question for you. When you remove your dough from a long, cold retard (example here), you typically allow it to rest on the counter for 8 - 8.5 hrs before shaping. During that time, do I recall you saying correctly that your dough approximately triples in volume? Just wanted to be sure I had noted that correctly. Thank you!
Yes, I like it to be at least almost tripled. Since I normally used very little yeast it does take upwards to 8 or more hours. If you increase the yeast it will rise more quickly.
This is from one the doughs that I made on Monday and used the new containers.
Baked yesterday.
Left in the oven for a few minutes longer for a darker crust.
