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Anna N

Anna N

47 minutes ago, JoNorvelleWalker said:

 

I think baking preformed loaves directly from the refrigerator is the idea.

 

What I do though is to refrigerate the unshaped dough and then shape before baking.  The way things are stashed and stuffed into my refrigerator a preformed loaf would not stay preformed for long.

I read and I reread and then I read again the section on cold proofing and never did grasp that they really, really wanted me to bake these icy doughs. It couldn’t have happened anyway unless I threw the bannetons into the oven which wouldn’t have been a great idea.  But the dough was so stuck to the linen that would have been my only choice. Might abandon the bannetons for now. 

Anna N

Anna N

44 minutes ago, JoNorvelleWalker said:

 

I think baking preformed loaves directly from the refrigerator is the idea.

 

What I do though is to refrigerate the unshaped dough and then shape before baking.  The way things are stashed and stuffed into my refrigerator a preformed loaf would not stay preformed for long.

I read and I reread and then I read again the section on cold proofing and never did grasp that they really, really wanted me to bake these icy doughs. It couldn’t of happened anyway unless I threw the bannetons into the oven which wouldn’t have been a great idea.  But the dough was so stuck to the linen that would have been my only choice. Might abandon the bannetons for now. 

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