The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most sd taste to date

patnx2's picture
patnx2

Most sd taste to date

I made my old standby sd bread for company. "Pate fermentee sd baguettes"by Ryeaskrye. Ive baked this recipe many times with consistant results but this time I forgot about 20 oz in the frig. Two days later I took it out,reballed and baked in a pot. The result was a beauty with the taste of San Francisco. I have four pounds sitting in the frig now for a repete try. I will do a two day,three day and four day. Sorry no pictures but I am looking for  a neighbor kid to teach me how. Patrick from Modesto

Breadhead's picture
Breadhead

I have done this as well, adding an extra 30 hours or so to the retarding and I did achieve a more sour flavor. I'm wondering how long I can go for, especially if the loaves are already formed. I know they continue to rise in the refridgerator, although much more slowly. I also hesitate to reform the dough after a few days because I believe there is a point when the acidity in the dough kills off the yeast, and then the reformed dough won't rise. Perhaps I just need to experiment. Anyone have any advice, input, or suggestions?

 

patnx2's picture
patnx2

My "mistake was" at 72 hours. This week I will repeat 72 hours and will try about 2 pound at 4 days.  I do not know the limits but I know that some pizza makers push their dough longer. I believe a lot depends on the temp of frig and amount of yeast used. I'll keep you posted after sundays bake. Patrick from Modesto