Question about retarding a German sourdough bread.........
soooooo,now that my newest sourdough batch is ready and I am DYING for a loaf of my favorite bread, I find myself not having enough time. I just recently came upon this website and have been perusing it with the greatest interest.
So, my question today is: can I retard my sourdough bread in the refrigerator overnight? if yes, when would be the best point to do the retarding-after the bulk proof?( I feel so grown up using those terms-hope I am using them correctly ;) )
I will translate the recipe as best as I can :
Hannoversches Doppelback- Double backed Bread from Hannover- recipe by W. Fahrenkamp
60 g Yeast(fresh)
1/2 cup warm water
500g wheatflour 1050 ( i generally use KA white whole wheat)
500g rye flour 1150 ( i use arrowheadmills organic rye)
250g sourdough ( Fahrenkamp starts his SD with a 1:1 ratio and then to build up he uses a 2:1 ratio of flour and water- does that come out to 75% hydration? the baker's percentage is still a bit confusing to me to calculate)
about 0.5 liters warm water
2 tbs salt
if kneaded by hand one is to knead for about 30 minutes, by machine for about 10-it calls for a bulk proof of about 75 minutes-until the dough is 50% bigger-then knead again and form into a loaf shape, put into greased and floured loaf pan and let rest again for about 20 minutes. pierce all over with a fork, paint with water and bake in preheated oven (with steam) at about 230celcius for about 60 minutes( i do it just a bit under 60 minutes-it gets way too dark otherwise)-take out the bread, and take it out of the loaf form, increase oven temperature to 280celcius and bake again for about 10 minutes.
I have made this bread succesfully on a number of occasions,I have just never even thought about retarding in the fridge(since I didn't know what that was) and am now excited at the prospect of doing so, since I don't really haver a solid chunk of time to bake this loaf. And no, I am not a morning person , so getting up earlier is not an option *wink*
Looking forward to your input,