The overnight doughs, left to prove in the fridge, have become the norm in this kitchen. It takes so little time to prepare them in the evening and their slow rise in the fridge means I am not tied to them as I would be to a quickly risen dough.
Use a strong white bread flour for the best crust and wrap the dough up before you put it in the fridge. As much as I hate to say it, the bread does seem to rise best tucked inside a plastic bag, but a night under a clean drying cloth will work, too.
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