The Fresh Loaf

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retard and proof or proof and retard?

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Boulanger's picture
Boulanger

retard and proof or proof and retard?

 

Hi, I am planning to bake some french baguettes tomorrow using a recipe from Peter Reinhart's BBA. I have prepared my pâte fermentée today and tomorrow I will mix the rest of the ingredients and leave the dough to rise until doubled, then I will shape the baguettes but, here is my problem , I will not have enough time for proofing and baking on the same day.

 Here is my question : Should I put the shaped baguettes in the frig immediatly after shaping and proof them the next day before baking or should I  proof them first and then put it in the frig and bake them directly from the frig the next day?.

Thanks for your input 

 

suave's picture
suave

Proof, then retard.  This way you can bake first thing in the morning.

Boulanger's picture
Boulanger

Thank Suave,

So, I proof, then I retard ...and I think there is no risk of overproofing since the dough is gently "sleeping" in the cool air of the frig. Am I right ?

 

 

suave's picture
suave

Yes, and I'd cut an hour of so from your normal proofing time.

JuneHawk's picture
JuneHawk

I'd proof and then retard.  I have done this when I want to bake bagels in the morning and once for challah.  You are right, you won't overproof it.

 

 June

Boulanger's picture
Boulanger

Thanks June .

 I think I read somewhere that this overnight resting in the frige will build up more flavor, do you agree?

JuneHawk's picture
JuneHawk

I agree.  A slow cool rise will develop a better flavor than a quick warm rise.

 

June 

umbreadman's picture
umbreadman

I usually retard, then shape and proof my loaves. Not to say that it's any better than the opposite which has been suggested, but it just fits my style...as of the moment. I think when I shaped then refrigerated my loaves, they did end up overproofing, perhaps I took them out too soon? even if not, these were my first loaves as well, so they didn't turn out the best. But i've found putting my bowl of fermenting dough in the fridge saves space (since i share a fridge with other people) and handling the dough out of the fridge gets it back up to room-ish temp for a decent proof while the oven heats.

Just to provide an opinion for the alternative! good luck. 

-Cyrus