February 13, 2015 - 2:09pm
Spelt, Whole Wheat and 1/6th Enriched
I've crafted a loaf that's roughly a sandwich type of bread, though it eats beautifully stand alone. It gets a good rise, dense but fluffy.
Im wondering if it is possible to mix the dough and immediately put it in the refrigerator to retard it, leave it overnight and the next day, punch it, shape it and proof it whenever I can get to it.
Any advice would be greatly appreciated.
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OK, spelt is somewhat expensive right now, but for the cost of a few 100g of flour?
-Gordon
Ill find out here shortly.
Organic spelt is wholesaling at around high $1-2 lb. Its the biggest hit on my spread sheet. The hemp and quinoa ain't no lightweights either.
It's about 2.5x the price of regular wheat here (UK) right now too )-: although I do use a bit - making about 10 spelt loaves a week right now.
-Gordon
Are you using yeast in the formula? If so, cut back the yeast by a little, say if you are using 12 grams, use 9 grams. The next day let it sit at room temperature for about 1.5 hours and then shape and proof until ready to bake. I do this with my SD loaves and Yeasted loafs almost every time.
I tried something similar to this today and it seemed to have worked a little.
Thank you for the reply.
I do a bread that goes directly into the fridge after a few stretch and folds; then ready for baking out of the fridge after 18 to 30 hours. Just experiment and see what happens. Let us know your results.
It works but it's not as special. I usually soak the dough over night, break it apart, mix in the yeast/water and re-kneed. The flavor, structure and character of the bread is way better this way. The main issue I'm trying to trouble shoot is having 50 loaves (potentially near future) per batch, that are being shaped, panned and proofing at slightly varied times, thus yielding an uneven batch in terms of the rise and size. If that's hard to follow then another way to say would be that I have the first series of loaves panned and already rising before the latter are even panned.