I am fairly new to baking, especially yeast breads, so I've joined this forum to meet people with the knowledge and experience to help me become a better baker. I have taken an intro to baking class at culinary school, but I'm still a total novice at bread.
I'm beginning to think my yeast is on steroids...
Given my hectic schedule, what with work and home and hubby and 3 kids going at least 4 different places, I have often stowed dough in the fridge to buy some time...as well as develop the flavors. However, I've noticed a pattern that I haven't seen discussed on the forums yet:
Why do you have to retard the bagels overnight? I don't have room in my fridge to store a tray of bagels.
Hi there... don't really know which topic to put this under... hope anyone out there could help....
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