Quote:
Originally Posted by redforever
Did it rise nicely in the inital proofing, before you refrigerated it? And is the cold dough that is in the refrigerator now full of bubbles? If so, your bread should turn out fine.
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I think we're talking different recipes. I made the NY Times recipe (the one with the video posted). No refridgeration required.
Either way it does look quite bubbly, so Im hoping it will still turn out. My only remaining concern is the final proof covered in the towels, they don't specify to moisten them or anything; but I can see it drying out here in Calgary and making a skin, so I plan on then putting the towel wrapped dough it into a tupperware on the last proof.