July 28, 2012 - 11:21pm
long cold initial ferment
Recently I'v been making pizza doing a long cold ferment,sometimes for 72 hours. This a practice used by a lot of home pizza makers but have not herd of bread makers doing two or more days of in frig. Just curious and I will try it with bread soon with much reduced % of yeast. Thanks Patrick from Modesto
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Yes, this is a technique I use all the time. I usually only do it for 24 hours but many times I don't have time so I will leave the dough in bulk form in my oiled dough bucket for up to 72 hours. This is the technique Peter Reinhart uses in Artisan Breads Every Day. If you are using yeast you must cut it back probably about 1/3 the amount.
I have gotten excellent results and use this technique on my bakes. I usually make breads with a SD levain or Yeast Water Levain.
You can look at my posts here or on my other blog at www.mookielovesbread.wordpress.com for some of my recipes.
Good luck.
Ian
I kind of suspected that to be true. Thanks for confirming this for me. I haven't read ABED yet . Patrick