The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hertzberg/Francois Boule question

  • Pin It
christinepi's picture
christinepi

Hertzberg/Francois Boule question

Being a beginner, I need some help. I followed the Boule recipe in Artisan Bread in Five Minutes a Day. I halved the recipe, and converted it into grams:

354g 100F water

5.5g yeast

8g salt

450g AP flour.

I stuck it in the refrigerator yesterday after a 3 hour rise at 71F room temperature.

My question is: I'd like to bake it this Monday. Right now it looks like a big bowl of sourdough starter (btw, my sourdough starter is sitting in that same fridge--is there any possibility some beasties could "move" over there?), it's bubbly, and it doesn't smell too yeasty, which I like. However, the thing is highly hydrated. I'm worried I will get in trouble once I want to take it out of the bowl to "cloak" it, as H+F call it; that it'll be so sticky that it'll be unmanageable. Is there anything I could do to it now to "tighten" it up a bit, like some stretch and folds in the bowl? If so, when, how many, how often? Anything else? Or should it be fine if I just leave it alone?

The instructions just say to take it out of the bowl, "cloak" it and let it rest for 40 minutes before sticking it in the oven.

dabrownman's picture
dabrownman

while the dough is in the fridge.  I had never heard of it before I read Josh doing it for some of his bakes.  The perfect way to tighten it up I would say.

Happy baking