The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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.

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