I am just trying to work out the best way to prove my loaves overnight in the fridge for baking at 0700 the next morning?
The dough is just the standard pane francese recipe.
Ambient overnight room temps at my place are about 15c so I am thinking if I put the dough in the banneton at say 10pm it will be overproved by 7AM the next morning?
I am thinking retarding in the fridge is the way to go but wonder if the dough will "sweat" if I put the banneton in a plastic bag and then in the fridge. Would this make the dough stick to the banneton and make it hard to get out the next morning?
I wonder how others get their dough ready to bake early in the morning?
Thanks a lot