The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Snezhinka's picture

Can I re-shape bread a second time?

December 19, 2012 - 1:47am -- Snezhinka

I left a loaf (Sourdough with durum flour) to rise overnight in a banneton on my windowsill (it was quite cold there), then turned it out to bake, and it smacked down onto the sheet and flattened. Can I re-shape it and stick it in the fridge to rise again? I mill my own flour and used my last sprouted durum, I really can't throw this dough away! I'm so upset! 

Perhaps i can knead in some more starter to make it rise again, or can I just re-shape it and put it in the fridge to rise again? 




littlelisa's picture

How long can a shaped loaf wait in the fridge?

May 10, 2011 - 4:50am -- littlelisa

Hi there

I have a question about my baking escapades from the last couple of days.

Sat night: made pate fermentee / pre-ferment (Peter Reinhart's pre-ferment recipe from Crust and Crumb)

Sun night: made baguette dough (French bread II, with pate fermentee, from Crust and Crumb). Initial rising times (30 mins then 90 mins - though the dough rose crazy fast, so I did a little shorter).

Then - a bit of a mistake I realised later - instead of shaping loaves before refrigerating, I just left the dough in a bucket in the fridge overnight.

homemadeisalwayshealthy's picture

Using Peter Reinharts Mother Starter and Whole Grain Struan Formula for a Loaf of Sourdough

September 19, 2010 - 12:38pm -- homemadeisalway...

Hello everyone, i am new to sourdough and want to attempt a sourdough version of Peter Reinharts Struan bread and would like your opinion on the method i came up with.



  • 198g Water

  • 60g Hodgeson Mills Rye Flour

  • 35g Arrowhead Mills Kamut Flour

  • 45g Sunflower Seed Flour

  • 40g Rolled Oats

  • 56.5g King Arthur Whole Wheat Flour

  • 8g Salt


Teegstar's picture

This is my first blog post on TFL, although I've been lurking around for nearly a year now. I started getting in to sourdough baking in Spring (southern hemisphere) last year but my poor little starter went on hiatus when we took a couple of months overseas holiday at the beginning of this year. Now it's June and I'm only just reawakening Owen, my starter. Luckily, our housesitter indulged my detailed instructions on feeding Owen while we were away. (Although she said something along the lines of "if I had a baby whose nappy smelled as bad as that bread thingy, I wouldn't change it"...)

I decided I wanted to make some bread with a cold retardation -- this tends to fit with my schedule a bit better than trying to go through the whole process in one day. Because my baking results have been inconsistent, I am also hedging my bets by making a yeasted bread that fits almost the same schedule as the sourdough.

For my yeasted bread, I'm using the Baguettes a l'Ancienne posted by DonD a few weeks ago:

For my sourdough, I'm using the Pierre Nury Rustic Light Rye posted by zolablue:’s-rustic-light-rye-leader 

So I mixed up my flour mixture and levain last night. Hiccup one: when I got up this morning, my sourdough levain looked virtually unchanged. I'm not used to using a stiff starter, so maybe it's meant to look like a floury lump, but I wasn't convinced there was enough life in the levain to rise the bread. So I have divided that recipe in half, using half the stiff levain and half my usual wet starter, which I fed last night. 

Here's hoping that I get some success out of one of the three doughs currently fermenting on my counter!



EDIT: the next day

Gahhh! My sourdough has COMPLETELY flopped -- didn't rise at all except for a little half-hearted attempt during baking. I should have known the starter and levain weren't going to do the job, but gosh I wanted them to! Plus I think I got the gluten development thing right this time. 

I haven't baked the yeasted bread yet but I'm reallyreallyreally hoping I get at least one good loaf out of this three-day effort!

Bread_Slavery's picture

Bringing un-proofed loaves up from fridge temp

March 26, 2009 - 5:49pm -- Bread_Slavery

After doing some serious experimentations with long room-temperature rises and enjoying them, I have concluded that I do like the flavor imparted from 8-12 fridge retardations. It just gets a twang-y zippy edge I don't necessarily get from non-fridged loaves. I do fear it creates a far-too-similar flavor profile in loaves, even ones with long pre-ferments, pate fermentees, or epoxys (or the combination of those).

CountryBoy's picture

Dan Leader: On No Retardation in Whole Grain Breads

February 5, 2008 - 2:05pm -- CountryBoy

On page 33 of Dan Leader's Local Breads, he says:

Some professional bakers retard whole grain bread and rye breads, but I wouldn't recommend this to home bakers?

Is whole wheat a whole grain bread?  If so, P. Reinhart in his latest book would definitely disagree with this.

Are there experienced people out there with a viewpoint on this?

CountryBoy's picture

Retardation in the frig

May 6, 2007 - 3:23pm -- CountryBoy

I read of the importance of retardation often but am not clear on the parameters for same.  Rose Barenbaum in the bread bible says that 24 hours in the frigerator is too much and will kill the yeast, so, I guess that is the maximum limit but what amount of time is generally considered the best for a regular loaf of white bread, say with Floyd's recipe?  My guess is that there is a continuum of minimum, optimum, and too much.  Do most people omit this phase altogether and get on with life?  Rose Barenbaum  retards the starter the night before and then also the dough in the last sta

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