The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

unexpected retard

JOHN01473's picture
JOHN01473

unexpected retard

So, i was well on my way today having built my starter to a really strong position yesterday.
i was in a good position for baking a Brown Levain SD loaf today.
i got to the stage of the second S&F after 2 hours bulk proof when my neighbour called and i have to take her to hospital this afternoon.
this would be when i was planning to bake my loaf, but the situation has overtaken baking.
so i have placed it in an oiled bowl in a plastic bag into the fridge.
so it will be tomorrow now when i can bake it off.
i would say it was fully bulk proofed
any advice as to what i do tomorrow would help.

John

Mini Oven's picture
Mini Oven

How much preferment to flour in the mix?

So far it sounds like all you need to do it take out the cold dough, deflate slowly so you warm up the dough with your hands and shape for a final proof. :)

dabrownman's picture
dabrownman

you are nearly where Ian is with all of his bakes.  Like Mini says,  let it warm up a little and shape for final proof all should be well.

richkaimd's picture
richkaimd

Act as if, perchance, you'd not overproofed it yet, punch it down, put it back in the fridge, and when you're ready, take it out to let it rise again.  Maybe it won't, though to be sure, give it lots of time.  At the very worst, throw it out.  Chuckle.  Chalk one up to the good deed you did, and move on.

JOHN01473's picture
JOHN01473

here is the starter and dough build.

 

i was thinking from what you have said that if i get it out of the fridge in the morning.

i can either put in my kitchen @ 16°C to warm or my airing cupboard that's @ 26°C - what do you think?

John

JOHN01473's picture
JOHN01473

I put the dough into the fridge at 12:45 yesterday -                        I took the dough out of the fridge at 13:20 today.

to my surprise the dough had grown in the fridge - large air bubbles abound.
this is not what i expected - to me the dough looks over proofed, but i am carrying on.
i have spread the dough out on the work surface to warm up.
i will then shape it for a tin bake and set ti final proof.
i will report back later.

John

dabrownman's picture
dabrownman

this morning coming out of the fridge.  I think mine was due to a huge amount of levain that was 45% of the total weight discounting the seeds.  It is warming up now on a heating pad so I can shape it gently and see how it proofs.   We continue to perserver hoping things will turn out all right.   If Ian can pull this off all the time then we should have a shot at it too!

I supposed the difference is my apprentice planned to do this so I can blame her and yours was forced on you by circumstance.

Good Luck John!

JOHN01473's picture
JOHN01473

After being extra careful with weights and temperatures i am hoping it will come good.

i made some interesting discoveries when building the starter for this bake that i will post them on the starter section of the forum.

i think what i discovered may be of use to others.

so for now we must persevere.

Good Luck.

JOHN01473's picture
JOHN01473

So after my unexpected retard in the fridge it proofed up after 3 3/4 hours.

i think it baked well.

it will be interesting to see if the retard has added to the taste.

 

 

dabrownman's picture
dabrownman

Mine turned out well too.  That Ian.... he sure knows his bread bulk retards, shape, proof and bake  :-)  I'm glad you boldly baked it.  The bread will taste much better, crust and crumb when well browned on the out side.

Sleep Well John.