The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Pane Siciliano    • Pin It kap1492's
picture  Pane Siciliano  So I am taking a crack at BBA pane
siciliano. It says to refrigerate the pâte fermentée overnight
as do a lot of other artisan breads. So what does everyone
consider overnight: 8hrs, 10hrs, 12hrs....? I am thinking more
along the lines of 12hrs but not sure. Is there any advantage or
disadvantage to doing say 12hrs or more than say 8hrs?
isand66's picture  8-12 hours is fine.  It shouldn't make much
of a difference in the overall end product.