Problems with Bryan Ford's Coco Rugbrød bread.
Hello again, Just made Bryan Ford's Coco Rugbrød. It seems counter intuitive, but his recipe call for a cold retard of the dough prior to final shaping and baking the next day. So, I followed the recipe anyway, After a 14 hour cold retard (it should have been 12 hour) - but that would have meant me waking up at 2:30 am - anyway, I started to shape the cold dough just as per
Source: thefreshloaf.com