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stretch and fold and cold bulk rise

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bobku's picture
bobku

stretch and fold and cold bulk rise

How do I incorporate stretch and fold into a cold bulk rise.

I have a formula for 75% hydration dough that has a bulk rise of about 3-4 hours at room temp which I stretch and fold every half hour in the bowl. How would I do stretch and folds if I want to do a overnight cold bulk rise?

Ju-Ju-Beads's picture
Ju-Ju-Beads

It would depend on the amount of yeast.

Stretch and Fold several times but don't worry about the number- you will need several as the dough cools.

If using a usual amount of yeast, leave the dough at room temp till the first S&F, and then refrigerate. The dough will still be warm enough to require several S&F cycles as it cools; otherwise, the center of the dough would remain warm and active long enough for it to "explode" over the bowl.

If using a very small amount of yeast, leave it a room temp longer, maybe through the second S&F cycle, so the yeast can better permeate the dough before it cools.

Just before bed, give it one last cycle to be sure all the dough is cooling evenly.  You should have a lovely dough to work with when you wake.  

 

bobku's picture
bobku

So even though its refrigerated just make sure it gets enough stretch and folds to develop the dough structure and equalize the temperature. I might keep the flour in freezer or use very cold water to mix dough

Thanks