June 9, 2016 - 1:09am
Looking for a certain sourdough recipe...
Hi everybody. I am looking for a specific sourdough recipe that will fit my bakery schedule. I work about 6 hours per night. I know a good sourdough takes time...
im looking for a recipe that will allow me to make the dough (mixing, stretching and folding), and then allowing me to shape the dough in bannetons (or just a big container of the dough) and put in the fridge for a long cold ferment. preferably at least 20-24hrs in the fridge.
then to be able to take out of the fridge, and hopefully put right into the dutch oven. i could also be able to let them proof for 1-2hrs out of the fridge.
can anyone help here?
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But my daily bread here is mix/kneaded in the evening and left in tubs in a cool place overnight (18°C) then 8-10 hours later I scale/shape/prove it (mix of couche, banetons & tins) and 1.5-2 hours later it's into the ovens...
Nothing special and I make a large variety of loaves this way. (for sale). I use 30% starter in my wheat & spelt mixes. The key is keeping the overnight ferment cool, but not in the fridge (Which would stop it) The only thing that goes in the fridge is my starters.
-Gordon
For my home based micro-bakery I adapted all my breads to an overnight cold bulk fermentation. I use mixed leaven, with very little added yeast, and can perfectly well do most of the work the day before, but you will have to do the shaping and final proofing the next day (formulas on my blog http://hanseata.blogspot.com/)
If you bake breads à la Tartine, large holes intended, you can proof the shaped bread in the fridge and pop it out into the DO without warm-up period.
Karin