The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question re: overnight fridge ferment

osoposo's picture
osoposo

Question re: overnight fridge ferment

I'm new to the stretch and fold method of bread baking and have been working from the Forkish book. I recently took a sourdough bread making class at a local bakery and have tried to adapt their method to one of Forkish's recipes - Overnight Brown. The main difference from the Forkish procedure is that I did 4 folds, 30 minutes apart and shaped the loaves before putting them in the fridge overnight to ferment. Forkish doesn't form the balls until after the ferment. I guess I have two questions:

1. Can I put the shaped dough right in the oven from the fridge or does it need to rest at room temp for a while?

2. When I plopped the balls out of the bowls they were fermenting in, they were not very tight. Should I have tightened the balls before baking or would I have lost some of the rise by doing that? I'm not sure how much I can manipulate the dough after an overnight ferment.

 

I apologize if this question has been answered elsewhere.

SlekkerBread's picture
SlekkerBread

but if you let it rest on the counter for a few hours after refrigeration, more of the complex sour flavers come out. I used to do the former b/c it seemed easier to score cold bread, but prefer the flavor after the bech rest.

if you havent used enough pressure in shaping to have a skin holding the ball together, it will affect your oven spring insofar as the bread will spread out more than up.

osoposo's picture
osoposo

Thank you very much for your reply. The loaves seem to have come out OK. The dough was tight when I put it in the bowls in the fridge but when I took them out after 12 hours, and put them on the bench, they seemed flacid and uneven.