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07-04-2005, 05:36 PM
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Retard question
The dough, not me.
Though, come to think of it.... At any rate, I've been making Poilane bread exactly according to the recipe, which calls for refrigerating the dough after kneading for 24 hours. How critical is that time? Somewhat longer would make my life easier this weekend, since I would be away when the dough is due to be boule-ified and fermented. Many thanks, Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G 
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