The Fresh Loaf

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ABED french bread question

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scottv's picture
scottv

ABED french bread question

I made the french bread and took some off to make a loaf this morning.  When I went to shape it, the dough was very cold and the book cautions you to use a light hand.  However, the dough was so cold it felt like playdough when I was forming it.

My question is with these recipes, should I take the dough out of the fridge and leave it for a while before shaping to warm up?

Thanks!

isand66's picture
isand66

Yes.  You should let the dough rest at room temperature for about 1 hour if it is a yeasted dough and 1.5 to 2 hours if it is a sourdough bread.

mrfrost's picture
mrfrost

"On Baking Day

Remove the dough from the refrigerator about 2 hours before you plan to bake. Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible. For baguettes and batards, divide the cold dough into 10-ounce (283 g) pieces; for 1 pound boules, divide the dough into 19-ounce (53 g) pieces; and for freestanding loaves, use whatever size you prefer."

http://www.npr.org/templates/story/story.php?storyId=120580907

scottv's picture
scottv

right but should I let it rest out of the fridge before I shape it as well?  I have been shaping it and then letting it rest for 2 hours but the cold dough is very tough to shape

mrfrost's picture
mrfrost

"right but should I let it rest out of the fridge before I shape it as well?"

Yes.

1.Remove from fridge. Divide the cold dough into the portions you will bake.

2.Lest rest to come to room temperature, or such that you feel comfortable gently shaping. Whatever that may be. 30 minutes, one hour, whatever. It probably won't be much longer than 30 minutes for baguettes or rolls.

3.Gently shape.

4.Proof for another 1.5 hours or so until they look sufficiently puffy.

5. Bake.

Good luck.

scottv's picture
scottv

I will try that tomorrow.. thanks!