Question About Proofing Time
What about it?
I want to make this recipe, which calls for a 12-14 hour first proof.
Unfortunately I do not have control over timing, as I would be making it as a "private cook" for a friends dinner party.
Would you recommend me waking up extremely early to make it happen, or would it be possible to double the proof time and put it in the fridge?
Doing it the night before would be much more ideal (but I'm not sure how that would effect things, as I'm not an expert in baking). I'm not sure how keen they would be on letting me come over at 6am to prep the bread.
Any advice is appreciated. Thank you.
https://www.saltfatacidheat.com/fat/ligurian-focaccia