The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need a bit of help with formatting postings

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Gibbeon's picture
Gibbeon

Need a bit of help with formatting postings

I am trying to post a message in the introductions forum. The introduction has three short paragraphs, which are separated by keyboard line breaks (pressing ENTER a couple of times to separate them). The website keeps wanting to trim most of the message, and I'm having trouble figuring out why it's doing so. I tried both the "<!..break..>" (without the quotes), as well as "<br>", but I'm still getting trimmed. Any ideas as to why and what I need to be doing different would be greatly appreciated.

boathook1's picture
boathook1

TFL has to be the greatest bread site in the world ! ! It's taken me from burying most of my concoctions in the backyard late at night [ I chose the cover of darkness to prevent the environmentalists from reporting me for polluting the soil] all the way to a point where I feel one of these things may soon be edible...


My questions today pertain to the "sourdough in the fridge" method...


1. Does the dough go in the fridge in the FLAT [punched down] state or in it's RISEN state?


2. If in the RISEN state, does it go directly from the fridge to the oven?


3. After being removed from the fridge, does it need to be punched down and allowed to rise at room temp. before being baked?


Thanks so much.... Joe [boathook1]

AOJ's picture
AOJ

In my limited experience, basing my opinion on a variation of Norwich Sourdough:


1. my dough is loafed, and rises for about 60-90 minutes, then into the fridge.


2. I try to let my dough warm up some before I bake it, maybe 30 -45 minutes, although sometimes I have to bake directly from fridge to oven.


3. I've never punched down my dough after coming out of the fridge.


I use a small "dorm size" fridge just for bread, so I can adjust the temperature as needed- not so cold as the food fridge.

bassopotamus's picture
bassopotamus

In my recipie the fridge is used to retard rising, and some takes place in fridge, some out.


 


1. Make starter from mother 2 days before baking. This sits out 8 hours, then goes into the fridge for "a while."


2. Make dough day before baking. This sits out 4 hours, then in the fridge. It is part way risen when it goes in the frige, and keeps going once it is in the fridge, but much much slower. It about doubles with 8 hours in.


3. I don't really punch mine down, just tear off chunks and shape them. They proof at room temp for 3 hours proir to baking