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I've just put the dough to proof and can't bake now. Help!

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jsk's picture
jsk

I've just put the dough to proof and can't bake now. Help!

I made the Polish Cottage Rye frome DL's Local breads.


I shaped the dough into a boule and put it in the floured banneton but now I have to get out of the house for a few hours.


The dough in the banneton is now in the fridge.


What sould I do when I come home? Let it stand a bit outside and then bake or immediatly bake the round?


Thanks for the advice !

Janknitz's picture
Janknitz

and then bake as usual.  It should be fine and the "retardation" in the fridge may even enhance the flavor. 


Janknitz

Doc Tracy's picture
Doc Tracy

Read my blog "The peel and the stone incident". I had to retard my mixed flour miche, which has rye in it, overnight. Normally, you don't retard rye but it will just have a bit more sour taste than normal.


My husband likes it better that way.

Doc Tracy's picture
Doc Tracy

Read my blog "The peel and the stone incident". I had to retard my mixed flour miche, which has rye in it, overnight. Normally, you don't retard rye but it will just have a bit more sour taste than normal.


My husband likes it better that way.