Bulk Fermentation Times @ 58 - 60 Degrees
Are there any TFL bakers with experience with retarded bulk fermentation at temperatures greater than a typical refrigerator's. I have a separate basement area where temperatures range from 58 to 60 degrees.
My confusion stems from the many baguette recipes that call for primary (bulk) fermentation times in the 2 to 3 hour range. At the same time, when discussing fermentation in general, most writers call for the longest possible fermentation times in order to maximize flavor. Logically, I have a problem believing that it can be both, assuming that flavor is my primary objective.
Back in 2002, I had the pleasure of touring the great French boulanger Lionel Poilâne's Belgravia shop in London. All their baking was done in a sub-basement two levels beneath the shop. Basement temperatures a constant 55 degrees. Unfortunately, as I was just getting into baguette baking at that time, I did not ask question about fermentation times.
- At lower temperatures, e.g. 58 - 60 degrees, when would you turn and fold.
- After the dough has doubled, has anyone frozen the dough, and with what results.
- Would proofing at these low temperatures improve upon the loaf's flavor.
Any thoughts and suggestions are much appreciated.
Best to all, and a very Happy Thanksgiving, Neil