July 17, 2016 - 12:21am
Baking fougasse straight from fridge
Anybody know if fougasse can be refrigerated shaped overnight, and then baked straight from the fridge the next day? I thought it might be good to give as a guest gift for a "foodie" who's invited us for a meal, but won't have time to bake on the day, so I wondered if I could get it proofed, shaped and refrigerated the day before and then bake early the next morning. What do you think? Any advice from you knowledgable TFL-ers would be much appreciated.
Do whatever you do with baguettes. I suppose it would work, but the flavor and crust might be a little different. Which is fine since you're not making reams of them for sale.
Thanks MichaelLily, "think baguettes" makes sense and I hadn't thought of that.