November 19, 2018 - 6:37am
Overnight proofing
I've been experimenting with overnight proofing in the fridge for the final rise so I can have freshly baked bread in the morning but I noticed that, although the crust and the structure of the bread is great, the crumb on the inside has a rubbery texture. Although it's not unpleasant I much prefer a lighter and softer crumb, so I was wondering if this is normal for bread that has been proofed in the fridge or if there's something I can do to improve the texture?
Share
comes from high gluten flour. Try going for an AP flour or an AP and bread flour mix.
Abe, I find your response short, clear, and to the point. However, I never heard of this before and it flies in the face of everything I have read: overnight, cool fermentation, bread flour, higher protein.
I am not questioning the answer, but only requesting a more detailed response.
Regards,
Frank
Gluten is the "glue" that holds the bread together. Think of it like a rubber balloon. In fact take a look at this video.
Very strong gluten is good for a strong dough but comes with a chewy crumb. Strong gluten can help with a good rise but too strong can also inhibit rise. Weak gluten will produce a softer crumb but also limits rise as it's not strong enough. Imagining the gluten as a balloon is a good way of understanding it. There is a lot at play here. Hydration, fermentation, salt etc. It's all about balance. You want elasticity but also extensibility. Not too soft but not too strong (depending on what you're after of course as I happen to like chewy sourdough but some prefer a more candy crumb and a lot in-between).
There are many in this website who can explain far better than myself. They can explain in greater depth and produce far more artisanal loaves than I do. But what you're looking for is a nice balance. Not too weak but not too strong either. 12-13% protein is good. North American AP flour or UK bread flour should fall in this range.
I'm hoping someone else will help and chime in.
Thanks Abe, I appreciate the more detailed answer. I heard you loud and clear but I haven't wrapper my arms around the answer yet so, I will continue think about it.
Do you cut into your loaf very shortly after it's out of the oven?
If so, that might also be a part of the problem. As tempting as it sounds and seems, cutting too soon into a freshly baked loaf can give you gummy crumb.
Just a thought.
Carole
or are you going straight into the fridge after shaping? I'd let it rise about halfway on the counter before putting it in the fridge, so the center could get some growth before the outside gets cold and inextensible.
vtsteve, I tried your suggestion and I it worked! My breads are better than ever.
Thank you,
Frank
Hi Vtsteve
i just read your post. i have a loaf in the fridge which i popped into the fridge right after final shaping. it's been in there for 10 hrs. i didn't let it rise at room temp before putting in the fridge. what should i do now? the top looks flat rather than convex. has a few bubbles. should i bake it straight out of the fridge?