The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

LONGEST RETARD POSSIBLE IN THE FRIDGE...

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ndechenne's picture
ndechenne

LONGEST RETARD POSSIBLE IN THE FRIDGE...

So, tailing on to an earlier post of mine... what's the longest anyone has gone with a refrigerated bulk ferment and what were the results like?

hanseata's picture
hanseata

3 days, when I made breads with S&F à la "Artisan Bread Every Day", and had no time to bake the next day. This is the time window Peter Reinhart gives. No problem, can't say there was a big difference to those I baked after 12 hours.

Karin

 

dabrownman's picture
dabrownman

that I didn't let bulk ferment much before it hit the cold.  Turned out great. 

http://www.thefreshloaf.com/node/31692/multigrain-cream-cheese-sourdough-multigrain-scalded-soaker  

Then followed it up with another one

http://www.thefreshloaf.com/node/31692/multigrain-cream-cheese-sourdough-multigrain-scalded-soaker

24 hours is pretty routine

Happy baking

BreadBro's picture
BreadBro

I've let a biga go for about 36 hours by accident, but it didn't seem to affect the final outcome at all. More than three days in the fridge is definitely detrimental to the dough, however.

Broetchen's picture
Broetchen

Ive had dough in the fridge for up to 7 days with great results.

The country loaf or the baguette formula from Chad Robertsons "Tartine" have both yielded great loafs after leaving them in the fridge for up to a week. I have done the same with almost any other recipe if I didnt have time right at the recommended time to bake. I have baked half the dough and left the other half in the fridge until I ate through the first loaf.