Submitted by mazzidante on September 15, 2009 - 12:41am
Hi i prepare my baguette with classic recipe and dry yeast,i put in the refrigerator over night after in the morning i can see the has been raise a lot....what i ishould do?....degasin and just pre formin the torpedo and finally shape the baguette and wait for the last rising?or live out and wait more? Today i shot for this option...and the rsult i think is a over proffed baguette with no volume and spring, any idea?
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Rise a Lot
It would help to know the percentage of yeast in the formula. If you plan on retardation, you might want to reduce the amount. As well, you should be very sure of the temperature of your refrigerator. The dials and such inside usually aren't all that accurate. Invest in a good quality thermometer, about $25 (not the cheapies from a box store). Ideal retardation temp is 39-40 F.
CJ
1 kg flour,680gr water,5gr
1 kg flour,680gr water,5gr dry yeast,20gr salt,2gr malt and the refrigerator is 4 celsius after step by step what i should do?
Reduction
I'd reduce the yeast to 4 grams as a starting point.
CJ