On Tuesday, July 19, 2005, at 03:26 PM, The REAL Pope Emperor FrogMaN
wrote:

>
> "Dick Adams" > wrote in message
> ...
>
>> Well, I don't exactly know that, and, although it is not altogether
> contrary to
>> my experience, it is not confirmed by it either. Listen, when they
>> are
> working
>> longer because of being cold, they are working slower, too.
>
> FYI -- Some major SF sourdough bakeries (I won't name which ones) proof
> their dough in the refrigerator overnight. One of the better companies
> takes 36 hours to make one loaf of bread (including proofing the dough
> overnight in the fridge).
>

This wouldn't be the one with the $50,000 Spanish brick oven with the
rotating floor would it?