The Fresh Loaf

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Scheduling Advice

bread1965's picture
bread1965

Scheduling Advice

Hi Everyone

 

This weekend I'm baking a whole wheat levain bread. I'll feed my levain at 8am to acheive the levain volume needed in the recipe and let it sit for about 6 hours. Then I'll mix the final dough - say about 2pm. The recipe then says to let this sit for 5 hours and then shape into boules - by about 7pm. Once in benneton baskets, into the fridge they go overnight.

The problem is the after 5pm I won't be home.

Lets ignore time guides and use visual guides. 1) when the levain is fed, do i just have to wait until a double and then I can proceed to mixing the final dough? 2) once the final dough is mixed, is it the same idea, wait for a double and then put them in the fridge?

If so, starting at 8am, I might get the the shaped loaves into the fridge by 3-4pm. If I'm not baking until sunday at say 9am am I leaving them to proof in the fridge for far too long?

Not sure how to schedule this. What would you do?Many thanks!!

suave's picture
suave

Set the levain overnight, adjust proportions to account for potentially longer fermentation.  Mix the dough in morning, shape, then retard.  Bake late at night or next morning - it should be fine.

bread1965's picture
bread1965

What does that mean? What's the rule for "adjusting proportions" for a potentially longer fermentation if in the fridge?

Thank you!~

 

suave's picture
suave

If your levain normally ferments 6 hours and you want to leave overnight, which is typically longer amount of time, you should decrease amount of starter you use mixinf it proportionally to increase in time.

dabrownman's picture
dabrownman

When you leave home at 5 PM just put it in an oiled bowl covered in plastic and let it bulk ferment in the fridge overnight.Let it warm up on the counter for an hour the next day and then shape and bake once it proofs -about 2 hours but don't watch the clock - watch the dough.  it can be stored in the fridge for up to 24 hours and more easily.

HapptySD baking on yout terms

bread1965's picture
bread1965

Why do I need to oil the bowl. I'm not trying to protect shape. If I gently let it fall out of the bowl onto my counter and gently pull it off the bowl where stuck, won't that be fine.?

As to 24 hours that seems so long, I'm surprised. But I believe you!

And I'm right about just waiting for the visual "doubling" at each stage and ignoring the clock?

 

Thanks!!!!

doughooker's picture
doughooker

The oil gives the dough a slippery surface upon which to rise.

bread1965's picture
bread1965

I wouldn't have thought that this really mattered. I use a very wide mouthed bowl - over a foot wide at the mouth, half at the base. Olive or canola?

AlanG's picture
AlanG

and have never needed to oil them.  You do need a nice bowl/container scraper to get the dough out but sticking is really not an issue for me.

drogon's picture
drogon

polyprop tubs and stainless steel bowls here. I used to oil them (local rapeseed) but found that on long ferments the oil just gets absorbed by the flour and it sticks anyway, so to quote Richard Bertiniet; Use the curved edge of your scraper to gently take the dough out of the bowl ... Although for the big rectangular boxes I use the long straight edge...

The best thing you can do with plastic tubs is to never use a metal scraper on them or any sort of abrasive whatsoever. Rinse and wash in warm water and leave to air dry.

-Gordon

Edo Bread's picture
Edo Bread

Agree there are ways not to use oil. And depending on your needs and wants that might be preferable.

Certainly a lot of traditional breads did not get any oil.

dabrownman's picture
dabrownman

First the oil will get absorbed and it gives the bread a longer shelf life.  2nd the, dough will stick, as mine did a bit this morning even when oiled, and the idea of bulk fermenting in the fridge is to take it out of the bowl as gently as possible so that not all the bubbles you have created overnight are lost because of rough handling,  Then shape gently too.  This will get rid of the too large and unwanted bubbles but keep many of the good ones. You will get a more open and irregular crumb this way

If you final proof to 100% you have probably over proofed - the bloom and spring will suffer,.  For whole grain breads i proof to 80-85% and white breads 90 - 95%.  Never watch the clock unless you need to get to an appointment.  If you run out of time just chuck the dough in the fridge,

24 hours is no worries and i have recipes that state a 48 hour retard.

Happy baking 

bread1965's picture
bread1965

If it's going in the fridge anyway, what would be so wrong about shaping it into loaves at 5pm and leaving it in baskets covered in a plastic bag in the fridge? Then in the morning just put the loaves directly into the dutch oven?

dabrownman's picture
dabrownman

If they aren't fully proofed in the fridge you can let them warm up on the counter as the oven heats,  high hydration dough really score easier when they are cold.Just like proofing in a couche or towel where the extra water is soaked up..

AbeNW11's picture
AbeNW11 (not verified)

Can you breakdown your levain build?

The two ideas are fine. Just choose one which will suit you.

Like dabrownman said the fridge is your friend. If you run out of time then pop it into the fridge and carry on when you can. The timings will be out so you'll have to judge by instinct.

Also, changing the feed of the levain build as suave said.

If the recommended build is 50g starter + 50g water + 50g flour and leave over 6 hours. Then you could always start the night before and do something like 20g starter + 65g water + 65g flour and leave overnight to start the bread early in the morning.

You can also try not using recently matured starter (as long as you have enough) and adjust the timings of the dough. Nothing wrong in building your starter the day before and refrigerating till you're ready to go. But again, the timings of the bread will be different.

bread1965's picture
bread1965

I need 100 grams of levain for the morning of the bake. I'm maintaining a 25:50:50.. I need to build to 360 for the final dough.. was going to take 36 grams and add 162 and 162 saturday morning and leave it for six hours.. that's what the book calls for.. how will i know optimal time though? is it just doubling or activity? or just give it the time? thanks again!!

AbeNW11's picture
AbeNW11 (not verified)

Firstly do you need 100g or 360g?

Secondly, 36g + 162g + 162g should easily be good for an all night preferment. Especially if you take that 36g from the fridge. And EVEN if you don't catch it exactly on time (say it peaks at 6 and you use it at 8am) you'll still be able to make bread with it.

To be on the safe side you can chill everything in the fridge and mix it just before you go to bed. Will slow it down.