The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overnight final fermentation

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Trexrules88's picture
Trexrules88

Overnight final fermentation

Hey,when making sourdough loaves such as hammelmans Vermont Sourdough, I took the option a while back of the overnight resting in the fridge, unfortunately on the smooth side of the dough, (the side that forms the top of the loaf, I don't know if smooth side is the appropriate term) thereis this toughish skin, it makes it really difficult to slash the loaves. I use those wicker, cloth lined bannetons and my fridge is like 4 degrees, the bannetons are really well covered, with a tied plastic bag and tea towel, and it's only the bit of the dough touching the banneton that gets the skin anyway! So I was wondering, what effect does this skin have and how can I stop it. Any help would be greatly appreciated, thanks very much,

Nils

Janetcook's picture
Janetcook


dabrownman's picture
dabrownman

retard in a cloth lined basket it always forms a skin like that because the clot sucks all the moisture out ofhe skin like a vampire on steroids.  I now retard in the proofing bowl and after retarding and the dough comes back to room temperature, I then form and proof in the cloth lined basket a couple hours at room temperature until it passes the poke test - then bake - no skin forms.

 

breaducation's picture
breaducation

I actually prefer my bread to develop a bit of skin. It aids significantly in getting a clean smooth score, one that is free of jagged little "teeth". Is the skin extremely dried out and tough? It shouldn't be if it is sealed in plastic bag. If it is just normal basket skin you may want to look into getting a sharper blade for scoring.

Trexrules88's picture
Trexrules88

The blade I use is a lame with a razor from the bertinet kitchen store, and the cutting could just be my technique bieng wrong, but anyways ill try doing the final rise, after shaping at room temperature,

Cheers guys