December 29, 2017 - 3:01am
Refrigerating a yeasted dough with poolish?
I'm more familiar with a sourdough... Can one do the final proofing of a yeasted bread in the fridge the same way as a sourdough? Will timings be different?
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Refrigerating a yeasted dough with poolish?
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I read that it can be done but in my experience I haven't had much success. Using a reliable formula that takes the ingredients to the oven in about 4 hours, I have tried overnight bulks and proofs with marginal results. Usually the fermentations and proofs advance more quickly than I had anticipated and I always found myself on the over-developed side of the curve.
Right now, for me, if yeast is involved I usually try to go from the bench to the oven in the same day. I suppose I could experiment with less yeast and more time but thus far I have been unsuccessful. With that said I do read of bakers that do retard yeasted breads.
I'm trying to fit it into my day so all I need is a few hours. Since its not too long a retard I might risk shaping first. Trial and error I suppose. I could skip out the extra yeast in the final dough as another option.
i Think the issue is length of time it takes for dough to cool down to fridge temp. As yeasted dough proofs quicker it’s harder as fridge temp takes up to 2hours to achieve (I think) however when making weizenbrochten you do the full dough mix put in fridge to bulk overnight then shape and proof for hour and bake.....that’s using 0.8% instsnt yeast
I was afraid of that too. I'm still in two minds about it. Just put together the poolish and have 15 hours to decide :)
I did this recipe a few years back and the baker gave the recipe to me even though it wasn't on the original post. I did ask him for it and he emailed it to me. Made a document of it and saved it in my work computer. The original post has since been deleted but a couple of days ago I was browsing through old files and found it again.
Here is the recipe http://www.thefreshloaf.com/node/41609/please-help-find-recipe
The poster in the forum topic I can see was also looking for it and found it by other means. They've given the recipe too.
Hi Abe. I make a bread every week that is made with a beer poolish. There is about 1/8 tsp of yeast per loaf in the poolish, and another 1/8 tsp per loaf in the final dough. It's mostly unbleached bread flour with a little bit of whole wheat. I mix the dough and let it sit at room temperature for a couple of hours, then I divide it in half (I make ten or 12 loaves of this one at a time). Half goes in the fridge to bulk ferment overnight, the other half I shape then put into the fridge to proof overnight (so I can bake this one first thing in the morning). The one that was bulk fermented in the fridge is shaped the next morning and proofs for about two hours before baking.
The loaves that are retarded after shaping are at close to maximum proof, in the morning. They bake up fine though with good oven spring and a nice ear on the score. The ones that bulk overnight, then proof at room temperature end up a bit smaller but also nice. Mind you, this is my most well-behaved dough and is almost consistently good, so results may vary, as they say!
Wendy
Just put the poolish together. I do like the idea that the pre-shaped loaves before retarding came close to a maximum proof with the best oven spring. I attach the recipe below together with what I told mutantspace. Have a look through the recipe and let me know what you think.
Hmmmm, hard to say, really, what with the oats and sugar in this one. As I said, the one that I retard after shaping is mostly bread flour and not too high hydration (probably about 67%), and is always a very easy dough to deal with. It has very little yeast and no add-ins or sweetener so I expect the behaviour will be quite different.
Do let us know what you decided to do, and how it turned out!
Wendy
1. Missed out the sugar. Preference only!
2. Quite a high hydration dough so just did a straight swap for whole-wheat flour without altering the hydration. Made a lovely dough.
3. Recipe asks for a 4 hour bulk ferment. I did 3 hours (which enabled me to finish the stretch and folds) and then refrigerated the dough.
4. It'll be 24 hours in the fridge before I shape the dough and final proof.
Hope this will be ok!