The Fresh Loaf

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overnight rise

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lahm's picture

Ideal temp for retarding final rise of sourdough

May 2, 2012 - 12:23pm -- lahm
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Hello!

I operate a small bakery that supplies several restaurants/bars with bread. I typically retard the final rise overnight in a commercial refrigerator that sits around 40-41F. However, said unit kicked it yesterday. As a temporary solution I do have a wine cooler that sits at 50-51F. I am hoping to use the wine cooler (so that I don't have to cart all of this shaped dough home with me), but fear I will compromise my product.

hk1's picture

Proof Overnight - Bake for Breakfast

August 10, 2011 - 7:39pm -- hk1

I'm looking for a recipe, or maybe simply a process or method that could be used to have something like ciabatta ready to bake first thing in the morning after you get out of bed and ready to eat for breakfast.

My idea is that the evening before is when you would let the dough rise, perform stretch and fold methods, etc. and then shape it and put it in the refrigerator. In the morning you'd get it out and let it proof at room temperature for maybe 30 minutes while the oven and baking stone heats up and then you'd bake it.

fleur-de-liz's picture

When do you retard your dough?

May 17, 2007 - 5:15pm -- fleur-de-liz

Is it best to retard the dough overnight in the refrigerator after  bulk fermentation or after the final shaping?  I have seen both methods  mentioned in various recipes.  For most sourdough breads, I prefer the taste after an overnight slow fermention in the refrigerator.  I also prefer the timetable of an overnight slow ferment.  Would appreciate your advice. Thanks, Liz

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