The Fresh Loaf

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air in the dough - from fridge with cold fermentation directly to the oven?

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LindaFR's picture
LindaFR

air in the dough - from fridge with cold fermentation directly to the oven?

Hello everybody,

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!

Linda

 

Ruralidle's picture
Ruralidle

Hi LindaFR

Welcome to TFL.

It is certainly possible to shape your bread then retard the proofing in the fridge.  The only issue is that free form loaves have more time to spread so it is better if you are using baguette trays, proofing baskets, bannetons etc.  It is then feasible to take the bread from the fridge and load it straight intto a pre-heated oven.  However, the cold dough can play havoc with temperature of the oven, particularly if you bake a number of loaves at the same time as the cold loaves can drop the temperature significantly in standard, light weight construction, domestic ovens.  This can adversely affect the bake.  I regularly bake one loaf directly from the fridge having proffed it in a wicker prooking basket and turned it out onto the peel,but I have a cast iron retained heat cooker so the potential problem is far less acute.  The results do not differ markedly from those I achieve if I let the dough warm up for an hour or two.   The most crucial issue is whether or not the dough has risen properly in the fridge before you come to bake it (use the "poke" test).

HTH

Richard