将面团移至容器至少四倍的容器(无需润滑容器);密封好。(在这一点上,可以将面团用面粉卷,然后用塑料袋密封并冷藏长达4天。如果您确实在前方混合并冷却面团,请将其从冰箱中拉出3至4个小时,然后再烘烤之前。) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.
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