The timing works this way: mix the dough in the afternoon, do the bulk fermentation at room temperature following the recipe timing (usually around five hours), and then shape the loaves in the evening. As soon as they’re shaped, wrap them to keep them from drying out, then put them the refrigerator. The chilled loaves don’t need to be warmed to room temperature before baking then next morning. I bake them straight from the refrigerator.
Timing
