air in the dough - from fridge with cold fermentation directly to the oven?
First of all thank you so much for your great recipes that you share here! I really love the site!!!
And I have a question about cold fermentation bread:
I am baking my bread after the recipes of Anis Bouabsa and Danyel Couet (baguette recipes). But the hardest part so far was to get enough air into the dough.
I am using
550 type flour, sometimes mixed with a bit of 450 type flour
1 package of dried yeast
375 grams of water
2 teaspoons of fine sea salt
I make a well into the flour, put the water (I use 2/3 cold + 1/3 boiling water) into the well while mixing in the flour, that means I don't put in the whole water once a time, but I mix in flour, pour in the water, mix, put in water again.
Then I kneed the dough for about 15 min using the folding technique until it is no more sticky and very elastic.
After that, I put the dough covered with a plastic wrap and in a plastic bowl, in the fridge to let the fermentation start overnight. Sometimes I get it out to fold it a few times before I let it rest.
The result that I get the next day is very good, I have many bubbles in my dough. I get the dough out of the fridge, put into a form or I make small baguettes that I let rise on a warm place until the four is ready to bake (about 250°C or 220°C). I spray water on the dough before I close the four and let it bake until golden brown.
Here is a photo about how it is baked
Can you tell me if it is possible to put the dough directly from kneeding on a baking sheet then let the cold fermentation work overnight and then bake direclty because the air is still in the dough?
Your help will be much appreciated!
Thank you so much in advance!