The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
leslieruf's picture

Overnight bulk ferment -

April 7, 2017 - 12:06pm -- leslieruf

to fit around what is happening I decided to do the bulk ferment overnight in the fridge. I mixed the dough, did 4 slap and fold/stretch and fold sets 30 minutes apart then put dough in the fridge.  Now, this morning I will shape, proof at room temperature and bake.  

My question - should I warm dough on bench and wait for it to double in size (not there yet but it has risen) or do I just shape straight from fridge? Normally I do the final proof in the fridge so I am not familiar with this way of doing it.


AlanG's picture

Website problems?

April 7, 2017 - 10:48am -- AlanG

Are others having problems getting the site to load?  I can only access it on my Android devices.  None of the three PC browsers will load.  The home page appears for a couple of seconds and then goes away and I just have a pop up as for on line courses.  Android App Chrome works ok..

Interested if others are having problems.  This just started yesterday

preppymcprepperson's picture

Cornmeal-Wheat bread with biga

April 7, 2017 - 8:29am -- preppymcprepperson

I developed this loaf as a compromise between my partner and I. He likes soft sandwich breads that are either white or have a small percentage of whole grain - light, soft, fluffy. I like big country loaves at >50% whole grain - strong crusts and a hearty crumb. Between us, we've eaten 3/4 of this loaf in 2 days, so it seems to have hit the spot. Here's what I did:

Michael Ray's picture

croissant dough pillow

April 6, 2017 - 7:05am -- Michael Ray

I tried croissants for the first time and they came out pretty good for the first time. My only concern was when I took the dough out of the fridge after being in there over night it had become a giant pillow. It even burst through the plastic wrap. Now I was able to roll It out after some serious rolling and had nice layers in the final product. Is this normal? Thanks

Yumika's picture

Salt-yeast method

April 5, 2017 - 6:43pm -- Yumika

This apparently is a method I have been curious about but found little information on the net.

With this method salt and yeast together are mixed in water and left for an extended period of time before making the dough. Does anyone have any experience with this method or information about?


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