February 26, 2018 - 8:02am
Not to further confuse things, but Champlain SD Part 2!
Hope nobody minds but Dan’s original post was getting so long, I thought I’d start a 2nd thread!
Carl, you asked about the increase in starter. Here is Trevor’s response to my email asking about working with a different timeline:
Hi Sharon, probably the best thing to do would be to retard the loaf overnight in the refrigerator after shaping. Then you can just bake it straight from the fridge in the morning. It takes some trial and error to figure out the best timing, but refrigerating loaves is the standard procedure for those who need to work around a schedule.
Basically, you just proceed as normal, and then -- after you've shaped the loaf and placed it in the basket -- cover it with plastic and place it in the fridge to rise overnight. You may need to let the loaf sit out for a little while before refrigerating, depending on how fast the dough is moving. I can't really provide any specific time range because there are just too many variables at play. But typically, a loaf can last anywhere from 12-24 hours in the fridge before it overproofs. If you'd like to shorten the bulk fermentation time then you can always proof it at a warmer temperature or increase the amount of starter in the recipe. The 50g called for in the recipe is actually a very small amount of starter. I like it because it allows for a long slow rise, but you could easily double the amount of starter (or even more) to speed up the process. Just be sure to adjust the final water and flour amounts in the recipe to account for the extra starter.Don’t know if that answers any questions. Abe had to help me as I said to figure out the formula with the increase in levain.
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I wonder if instead of proofing in the refrigerator immediately I should leave shaped loaves in the bannetons at room temp for 30-60 minutes before retarding or will that overproof during the retard. or as is often suggested, I should warm dough on bench for that time before baking? if i warmed up the dough before baking I think I would proof seam side down and not score, but I have yet to try that method.
so many questions....
Thanks Sharon for sharing Trevor’s response
Leslie
I think I let the bulk fermentation take too long - I probably could have cut down an hour during the s & f because it did move along faster, then put in fridge. AndI also debated about leaving it out for an hour or so before baking. All trial and error I guess!
For what's it worth.
When I put a loaf into the frig for an overnight retarded proof I typically pull it out after a couple of hours to readjust the flour sack towels I use to line my bannetons. I've notice that there is a significant amount of rise during the first two hours. I had previously let the shaped loaves sit on the bench for an hour or so until I thought the proof was ready for baking then put them into the frig. This led to overproofed loaves and little oven spring. If you want to increase flavor thru fermentation I think it's better done during the bulk ferment and careful handling during shaping. I've reduced the amount of the final proof I allow and had an amazing increase in oven spring. Just my observations.
Al
the first couple of hours in the fridge is when quite a lot of rise seems to occur and that is why I have always refrigerated immediately - I was afraid of overproofing. I have purposely reduced BF so do not want to lengthen that.
maybe next time I will allow a short period at room temperature before I bake.
so many tweaks to think about and weigh up....
Thanks for your thoughts Al
Leslie