I've wondered about this for a while: are there differences in the final product depending on when the retard occurs?
Just a quick question if anyone is reading. I am in the process of the 1, 2, 3 sourdough recipe. I've only made it a couple of times before. For the first time last night I did 1 1/2 to 2 hours stretch and fold, then retarded the bulk in the fridge overnight. I've taken it out, but my question is, do I allow it to come completely to room temperature before dividing and shaping? Or should I divide and shape now? The dough has risen in the fridge somewhat overnight. Thanks for any responses.
I've only been baking bread for 2 months so still not sure of my bench techniques. I also have this quirk of always wondering "what if...". (Might come from being a software beta tester in the past). I have had some successes and some not so great outcomes, but am enjoying this process. Having tried a number of different breads - ones with yeast, some with biga and yeast and some with natural starter- I find that I prefer the natural starter technique and like the crumb of the high hydration of the Tartine method.
Hi everyone... I recently picked up the Tartine Bread book, country artisan bread is my favorite and I'm working on working the process to my schedule. Very simplified, with an active starter, this is how I breakdown the major steps in Chad Robertson's process:
Bad planning or a sluggish starter mean that I occasionally bulk retard dough overnight. This slows the starter even more & it can take many hours for the dough to warm up and finally double.
My question is, how important is the full rise during bulk fermentation? I am tempted to divide, shape, proof and bake the cold, partly risen dough without a full bulk rise. How would this adversely affect the structure and flavour of the finished bread?
Ok - After being at this since the holidays - I have had several succeesful attempts at pain de campaign, and basic sourdough from BBA. The direction I am trying to pursue is using sourdough starters with more of a healthy grain combo - whole wheat or rye.