The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Emergency dough question

108 breads's picture
108 breads

Emergency dough question

I am making a bread that calls for 24-hour refrigeration after four stretch and folds. The dough then goes directly into the oven. I actually only have time today to make this bread. Can anyone translate the 24 hours in the fridge to time on the counter? Should I just shape, let rise, and see what happens?

Please send responses ASAP. Thanks.

P.S. I feel safe among friends here using the words "dough" and "emergency" in the same sentence. Not everyone would understand that.

 

108 breads's picture
108 breads

I have the time to leave the dough in the fridge for a few hours, so feel free to suggest that as part of the equation. Actually, my flexibility extends to 12 hours (which might call for middle-of-the-night baking, but an obsession is an obsession).

Mini Oven's picture
Mini Oven

:)  and what is the hydration?    and... how warm is the counter?

108 breads's picture
108 breads

It's about 70 or 75 degrees in the kitchen. I am using a mix of bread flour, whole wheat and rye, but about 75 percent is bread flour. The hydration is 64 percent. I let the dough rise on the counter for an hour and now it is in the fridge.

Suggestions are most welcome.

jackie9999's picture
jackie9999

I always put mine in the fridge for a minimum 24 hours then it goes right into the oven...this seems to give the nicest taste and is easy to score. When baked it has tiny little bubbles on the surface. If I don't put it in the fridge, having left on the counter to rise, it doesn't rise as well and is difficult to judge when it's ready to bake and score. I think only you can tell when to bake it. If you've left it in the fridge for only a very short time I think you need to give it time to come to room temp and then some, to allow it to finish rising.

Just my 2cents.

108 breads's picture
108 breads

Can I leave the dough in the fridge for more than 24 hours, maybe up to 48 hours?

jackie9999's picture
jackie9999

I don't think I've left it 48 hours...but a day to a day and a half is probably my usual. It's only flour ..give it a try :)