The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fridge - no fridge why the spread?

awysocki's picture

Fridge - no fridge why the spread?

I bought the Tartine book and it wet my appitite for 100% sourdough.

I'm getting good results using a Pyrex over the Cast Iron, but found if my final proof is done at room temp, the loaves spread too much in the oven.  If I room temp rise them for 2 hours and then 2 hours in the fridge, they hold their shape and look like I could sell then for $10 a loaf.

What I would really like is to just room temp final rise and for  the loaves to keep their shape and not spread.  I plan on making 12 loaves  when I do, so putting them all in the fridge really isn't an option for me.

When i'm doing the bulk rise, around hour 3.5 or 4 when I fold,  all the dough comes together in the middle of my square plastic tub.  So I'm making the assumption I've built a lot of strength in the dough.  Should I continue to 4 or 4.5 hours and actually pull more at the dough?

I let them do their final rise in their baskets for the same amount of time I recorded when I was folding the dough.

Just looking for some suggestions here.



golgi70's picture

When you proof just at room temp how long do you let them go?  I am guessing you make up the two hours in the fridge and leave them two more hours and they are overproofing. If i was skippin the two hours in the fridge I'd bake at the 2:30-3:00 mark checking the loaves for readiness  if  you only do 1 stretch and fold I'd bet a sewould and even a third may help As well



Happy baking

awysocki's picture

I think I may be over proofing, As I re-read what I wrote and your reply.  I'm an engineer by trade, so when somebody tells me 4 hours I wait the 4 hours, and bread isnt' really that way.  I will try again, but watch when the loaves get to the top of the basket and not above like they were today.  

The other loaves where I proofed 2 hours at room then 2 hours in the fridge actually was only about 3 to 3.5 hours.  That is why they came out looking so great.