The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

question for Proth5/Dmsmyder 65% baguette

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patnx2's picture
patnx2

question for Proth5/Dmsmyder 65% baguette

and others. I have dough done and 4 folds and i will put it in frige over night. Any ideas? It seems to late to go on. Should I ferment a bit before cooler or ?  Thanks for this recipe and any advise. Patrick from Modesto

proth5's picture
proth5

I hope you weren't waiting up all night.  Personally, I don't put the dough in the fridge, but I see no harm in it.


Have a good night!

kolobezka's picture
kolobezka

But isn´t there risk of overfermenting when left too long at room temperature?


zdenka

proth5's picture
proth5

ever leave the dough out at room temperature for too long.  I simply structure my day (yes, I know I am fortunate) so that my bread can be taken care of at the right times.


Hope this helps.

patnx2's picture
patnx2

my question is..... what would you do in the mornig? rest it,form it or what? No matter what I am looking forward to the result. I have never fed the birds with any bread ie alwalys ediple. Thanks again Patrick

dmsnyder's picture
dmsnyder

I think you can partially ferment the dough before retardation and let it warm up and complete the fermentation after retarding it.


What I've been doing, generally, with doughs I cold retard overnight is to let it increase in volume a bit (25%) before retarding. It stops expanding after 30 minutes or so in the fridge. The next morning, if the dough is well-expanded, I may divide and pre-shape right out of the fridge. If it has not expanded much, I may let it warm up and double before dividing.


I have not done this in any systematic way and can't tell you what is "best." Let us know what you do and how it works out.


David

alabubba's picture
alabubba

After doing the folds I place the dough in a covered bowl and stick it in the fridge. The next day, I take it out and divide it, pre shape, and put into my couch. Then its up to the dough to tell me when to proceed. I let it double, then form. let it double again then into a hot oven.


Thats my way, for what its worth.

ehanner's picture
ehanner

I honor of Pat being stranded on one of the more beautiful islands in the South China Sea, I made some of your Baguettes yesterday. I didn't get a chance to take a photo as my son walked in with his buddies and grabbed the lot. I had told him I was making fresh bread for him and like bears to honey, they came running.


Anyway they were surprisingly open crumb considering the 65% hydration. I was a little surprised at the results, and happy.


Eric

proth5's picture
proth5

Glad they went to a good cause!

patnx2's picture
patnx2

....were very good. Pehaps the best bread I ever made.(about a year) The crumb,flavor  and even my best knife work. Thanks again for this great recipe and forum , Patrick from Modesto