The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Retard Ciabatta?

tgrayson's picture
tgrayson

Retard Ciabatta?

I'm making Reinhart's ciabatta recipe, but I've run out of time this evening;  I'll just get to the end of the bulk fermentation.  Will it hurt this recipe to slap the dough into the fridge this evening and do the shaping and proofing tomorrow?

janij's picture
janij

Since the dough has fully risen I would shape it before putting it in the fridge.  Now, you could have refrigerated it overnight for the bulk fermentation as well.  But I don't think I would put it in the fridge with out shaping first.  I think it would overproof and not perform well when you bake.  Now you can bake it right out of the fridge if you want or you can let it warm up a bit.  That will depend on how much it rises on the fridge.

tgrayson's picture
tgrayson

Thanks for your reply janij.  I decided to stay up late and bake them, rather than risk ruining my hard work.  However, I think I rushed the proofing a bit and the loaves were dense.  Ah, well, my first time with wet doughs so I'll chalk it up to a learning experience.


Thank you!