The Fresh Loaf

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Quick question on Overnight Blonde, Forkish

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SallyBR's picture
SallyBR

Quick question on Overnight Blonde, Forkish

Hello everyone!

I browsed through some of the entries concerning this recipe, but did not find exactly what I'm looking for.

 

I have the Kindle version of his book, and I'm a bit puzzled - he recommends retarding the dough right away after mixing the final dough, but making a few folds  "before you go to bed" (indicating the timing is a little lax)

 

are we supposed to fold the dough WHILE COLD, removing from the fridge to do so?  

 

 

gmabaking's picture
gmabaking

One of my favorite breads, and books too, but took me forever to settle into the routine for the different procedures. The directions in the book are evidently different from the Kindle version.

In short, you mix the dough, leave it at room temperature, doing three or folds during the first hour or two, then leave it overnight on the counter. When it has almost tripled in size it is ready to be divided, shaped and left again for around 3 hours to proof. His sample schedule is to feed starter at 9 am, mix final dough at 5 pm, shape into loaves at 8 am the next morning and bake at noon.

SallyBR's picture
SallyBR

I am going to make it this weekend, probably mix the dough on Sat and bake on Sunday

thanks again!

SallyBR's picture
SallyBR

... no idea what I was thinking, but I went back to the Kindle and it does NOT say to refrigerate.  I think I made that up because my brains could not "accept" the idea of a 15 hour fermentation at room temperature...

 

anyway,  thanks for the clarification - I am baking a different recipe this weekend, because it would be too hard to get that going with the schedule ahead of me today and tomorrow... but I'll get to the overnight blonde in the near future!