The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Final Proof Vs shape the next day

udi bread's picture
udi bread

Final Proof Vs shape the next day

Hi,
after a couple of years making bread for my self i have started making bread for co workers..

experimenting for a few month led me to stick to the process of shaping the same day as making the dough (1-8 hours autolyse,S&F,Pre shape,Shape .than to the fridge for 12 hours,than to the oven straight from the fridge).

i have seen alot of the bakers here doing the dough 1 day and making the pre shape and shape the 2 day..

SO I'M WONDERING

am i losing any thing in my process ?

scientificly ? bread wise ? any thing that comes to mind will be appriciated

AlanG's picture
AlanG

This would help us out to give you an adequate response.  if it is sourdough, then an overnight bulk ferment can improve the flavor of the bread.  Sometimes it is done for convenience.  We need more details.

udi bread's picture
udi bread

**ONLY SOURDOUGH:)**

i use 75% whole grains..(spelt,whole wheat,dark rye)
and 25% bread flour

my process is this :
2 hours autolyse with only water and flour
add salt and levain
5 hours with s&f each hour
pre shape
20 min rest
final shape ---- to the bennaton
2 hours RT
12 hours to the fridge.

** levain is fed twice during a 12 hours period.

that is my process

AlanG's picture
AlanG

but then I pretty much have standardized my sourdough recipe along the lines of the San Joaquin recipe that is on this website.  Three hours for the prep on the first day and then into the fridge overnight.  Divide and shape on the counter at RT for an hour, final shape in the couche for 1/2 hour and then into the oven.  I get very good oven spring from this approach.

drogon's picture
drogon

... then keep on doing it!

That sort of method is used by many home and commercial bakeries too - I run a home-based bakery and I'd do that if I had the fridge room (or a retarder) however my process involves the mix & knead the evening before, overnight ferment (at room temp.) then scale/shape/proof/bake in the morning and that works well for me (20-50 loaves).

I don't think you're losing anything and if your colleagues like the bread, then I'd keep on doing it.

-Gordon @moorbakes

 

udi bread's picture
udi bread

thanks for the point of view

estherc's picture
estherc

I have a bread schedule that works great for me and I do what you do, bake right from the fridge in the morning. The dough holds it shape and I get better oven spring when cold. No collapsing when I slash it. And of course, baking in the morning gives you fresh bread for that day. 

Day one bedtime: take starter out of fridge and feed.

Day two morning: make preferment. (I use 1-2-3 formula)

Day two around dinner time: make my dough and leave out to rise.

Day two bedtime: shape loaves and into fridge

Day three in morning: bake

 

 

dabrownman's picture
dabrownman

totsl before shaping. I have found that doing a bulk ferment in the fridge and then shaping the next day leads to a more closed crumb every time.  I get much better results dong a shaped oproof in the fridge and then letting the dough warm up a bit on the counter as the oven heats for an hour before baking it off.

Happy baking

udi bread's picture
udi bread

but where i live its warm and when i tried BF in the fridge and than shape and bake the next day the dough looks very under proofed even after 2-3 hours out --- that is compared to bake from the fridge..

BUT -- mainly what YOU are saying is that i will get a better oven spring and better crumb ?

dabrownman's picture
dabrownman

I have no problem with a retarded BF in the fridge and having it proof properly after it comes out of the fidge.  It takes a couole of hours just to warm up and then it starts ti really proof.  I just don't like the closed crumb it produces that way.  You are handling it one more time and the crumb suffers.

The only time I bake a shaped loaf straight from the fridge is if it over proofed in the cold while I was sleeping .

Oven spring is due to not over proofing the dough, not how it was final proofed.  If I want a sandwich bread with a less open crumb i will BF in the fridge.   For an open crumb I final proof in the fridge.

Happy baking  

udi bread's picture
udi bread

i wonder what kind of crumb will i get if i bulk at 14 C.

i bake with 75% whole grain flour's so i got a pretty "heavy" dough, i let the dough rise 100% and than i get a little oven spring.

maybe if i "under proof" to about 70% than i'll get a better oven spring.

Lechem's picture
Lechem (not verified)

Proofing to about 70% would be better than the usual doubled advice for an all white flour bread. This wouldn't be under proofing it'd be fixing over proofing. 

udi bread's picture
udi bread

at 70% proofing i defenitly get a softer bread with an open crumb and the bread got a better oven spring.

thanks.