I'm making (or trying to make) Old School Deli Rye from "The Rye Baker". This is a sourdough rye similar to the Light Rye in "Bread". Both are spiked with commercial yeast in the final dough. For scheduling convenience (baking during super off peak electricity rates) I'd like to do an overnight retard during the process; I could retard either the bulk fermentation or the
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