November 2, 2013 - 12:36pm
Adapting a recipe for overnight refrigerated fermentation
When adapting a recipe that calls for a bread to be baked the same day it is mixed to an overnight refrigerated slow fermentation method should I:
- decrease the amount of yeast and if so, by what percentage?
- refrigerate the mixed dough immediately after mixing?
Thank you for your comments,
Frank
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I made four loaves of sourdough plus yeast bread this morning, straight from the fridge. The minute I set the bowls of bread to rise last night, the power went off and stayed off 'til after midnight, so I shaped the bread after it had risen, put it into their pans and put them into the fridge. I baked them this morning and they're delicious.
I reduce the yeast quite a bit (try reducing it in increments, I can't give you a percentage), refrigerate the dough right after mixing, and take it out at least 2 hours before using.
Karin
Thanks to all for your helpful replies. I think the way to go is as suggested: decrease the yeast (I'll try by 20%), refrigerate immediately after mixing, and remove from refrig 2 hours before baking.
Depending on how the finish bread responds I will make adjustments.
Frank