Hamelman's "Miche-Pointe-a-Calliere" timing question-need help asap..........
Ok, so I guess I will run into this problem more often, since life in general is unpredictable-even more so when living with small people.So, my possible problem that I need help with is this-my carefully timed schedule of baking this Miche today will not work out and I need to know/get input where I can alter the fermentation timetable so that I can actually get this bread baked.
The dough is just in the middle of the autolyse part and I want to know which would be the best point of interrupting this and sticking in the fridge.So here are the questions:
-could I just go ahead and bulk proof for the 2.5 hours(or maybe only 2 hours) and then -without shaping it- put it in the fridge for 2.5 hours,then shape and lengthen the final fermentation time to compensate for the dough coming out of the fridge?
-OR,should I instead,do the bulk proof, shape and then stick it in the fridge?
-OR,should I just stop after the autolyse-mix the whole thing together,stick it in the fridge for several hours and then finish it all in a long night of marathon baking?
Grrr, am kinda frustrated, since I had it all so carefully planned-this is definitely not ideal since I have never made this bread before. Any input would be greatly appreciated!