Patrick G. (Q&A ID 9351)
Patrick G. (Q&A ID 9351)
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- Patrick G. (Q&A ID 9351)
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Thanks for the advise. I made a batch then let it ferment for 72 hours in the fridge then sealed the dough in plastic bags and froze it. Thawed them the following week in the fridge then followed the warm up. Turned out great. So nice to have the do…