Has anyone tried a post-work Tartine loaf with a proofer?
Hi all
Still searching for the perfect Tartine loaf every time (as I'm sure many of us are!)
Problem is, the earliest I get in from work is 7pm, meaning the 30 min autolyse, 3-4 hour bulk, 30 min pre-shape plus final shaping is taking me quite late into the evening. It also means I can only have the final rise occur overnight in the fridge (maximum 8 hours)
To try and get things done in a decent time, I bought a Folding proofer, but I'm never sure when I can halt bulk fermentation. The book says 3-4 hours but, if the dough is kept around 27c, can it be ready earlier?
ive been sticking to three hours (so I can get to bed) but the loaves been baking like wet bricks the next morning. Wondering if I am proofing too long/pushing too much air out...
Anyone else tried the same post-work/proofer method?!
I frequently follow this process:
Evening 1: 1-2h autolyse > 2h 25˚C bulk > rest > shape > fridge for 12-16h
Day 2: Bake in afternoon or evening with 25˚C proof only while oven is warming and if dough needs it.
This works for 9-5 workdays, but I prefer to bake sourdoughs over the weekend so that Day 2 is Sunday afternoon and we can enjoy freshly cooled bread for Sunday supper.
I don't recall how canonically "Tartine" this is, but it results in terrific breads. One departure from standard "Tartine" is the higher level of whole grains -- currently 60% or more in all our breads. And they are almost always 2k miches (link above being a rare exception).
Happy baking,
Tom
Why don't you just reduce the starter content a little bit and stretch out your process with the fridge? Do a 20ish hour cold and a 20ish hour cold proof.