The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thom Leonard Country French question

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slaughlin

Thom Leonard Country French question

I got up early today and mixed my levain with the final dough and have turned it 2 times at 30 min and 60 min.  I now have it in the fridge to retard.  My question is could it be taken out of the fridge tonight, shape it and let it proof overnight (probably about 10 hours or so) or would that be too long?  I live in the Black Hills of South Dakota and the nights are still pretty cool, lows around 45-50.  Any suggestions would be appreciate as Im trying to get the best crumb possible.  This my second time making this and the first batch was wonderful but trying to get those big beatiful holes that Mountaindog gets

thanks in advance

StevePA-C/FNP in Spearfish SD