The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overnight retarding

bwalker187's picture
bwalker187

Overnight retarding

I am planning to make this recipe to bring to my family's for Thanksgiving http://www.northwestsourdough.com/discover/?p=1423 The recipe calls for 4 hours of bulk fermentation (with folding) and then 2 hours in the fridge before baking. I would like to mix and bulk ferment the dough on Wednesday night, refridgerate overnight and then bake after letting it warm up on Thursday morning. However, this is a big change from the recipe and it makes me nervous. I was hoping someone could give me some advice as to weather or not they think that's a good plan. Thanks so much and happy holidays!

 

Beth

flournwater's picture
flournwater

The folding process is critical to success with this recipe.  If you bulk ferment overnight without folding I don't believe you'll achieve the desired texture (crumb) she describes.  The time to experiment is when the risks are low.  If you're baking for a crowd and don't want to be embarrassed I'd suggest following her method without adjustments.

bwalker187's picture
bwalker187

I'm planning to still do the folding, just put it in the fridge overnight instead of for 2 hours. I agree with not experimenting with something I'm bringing to a family dinner though!

flournwater's picture
flournwater

In such a case as you describe, and provided your refrigerator is set below 40 degrees and you put the finished dough in the refrigerator late in the evening, I'd say you'll probably be OK.  But I'd try to keep the retardation time to 8 hours or less if possible and I'd likely be sure to let it acclimate (I'd look for somewhere in the area of 55 - 60 degrees) before baking.

pjkobulnicky's picture
pjkobulnicky

If you retard the shapped rolls (which I too heartily advise) and they fully rise in the fridge then you do not have to let them warm up ... go straight from the fridge to the oven.