On shaping the night before (a question)
I made Reinhart's Pane Siciliano (sp?) this weekend. I did the pre ferment friday night, then refrigerated it. Took it out Saturday night, let it rise and shaped it into baguette loaves. After a slow overnight rise in the garage (probalby 50 degrees). Two of the loaves had risen into each other and, in the process of trying to fix them, I degassed them and had to reshape (then I gave them another rise). Then I baked the third preshaped loaf and the two others separately.
The difference between the two breads was remarkable. In tasting them, I would not have guessed that they were from the same dough. The first loaf was flat (not round), but the crumb was amazing. It was chewy and tasted buttery and it had irregular air pockets, just the way it was supposed to. The crust was thick and flaky too. The other baguettes (which I reshaped) were fine. good and edible and that's about it.
So here's my question. What happened? Did the additional rise change the sugar balance? Is shaping the dough the night before the key? How do you get a dough to hold it's shape that long?