I've been trying a few baguette methods that call for a retardation in the refrigerator, and what confuses me is that many people say they get a bit of a rise out of their dough while it's in there. I get nada. The dough comes out pretty much exactly as it went in. Which leads me to ask, what's the point of the cold retardation? If yeast activity slows to the point of pretty much total inaction, the process isn't doing me much good, is it?
Need some advice here. I've got my chef for my Pain de Seigle ready for 2nd refresher today. The recipe states to feed it and put it aside for 8hours only. But I'm not available to work on the dough after 8 hours, can I put it the chef into the fridge and take it out when I'm ready to add in the dough ingredients?
If I do that, do I need to set it aside to bring it to room temperature first?
Looking forward to your suggestions.
I am working on a sourdough rye right now. It's on its second build, is proofing in the fridge, and due space and time issues has been there since Saturday afternoon. By the time I bake it this evening, it will have been proofing for nearly 48 hours. Am I still going to have bread, or will I likely just be baking a HUGE starter?
Any advice would be helpful.
I currently have a home-based specialty bakery based off my grandmother's bread recipe. I use a liquid starter and the result is a soft sweet bread with a thin crust on the top but the bottom is fairly soft. I'm working on a business plan to start a wholesale bakery (not in my home).