April 6, 2018 - 3:06pm
School me on cold fermentation
I understand the idea behind retarding a dough in the fridge, but my question is with timing. Do you let the dough proof first and then refrigerate? Do you refrigerate it and then let it come up to temp and proof as it does so? What about baking after a bulk fermentation; do you go straight from the cooler to the oven? Do you let it sit out to come up to room temp? If so, for how long?
I definitely see the benefit (not only in terms of flavor but also in dealing with a busy schedule) but I just don't fully understand the mechanics of it all.
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I fully understand retarding the dough at the final proofing stage. To me this actually helps me time things correctly and does most of the judging for me for when the dough is ready to bake. What I haven't explored yet too deeply is retarding the dough at the bulk ferment stage. On the odd occasion when I have done so I've gone on the assumption that if a dough is over proofed it can be knocked back and shaped again. So with retarding the dough at the bulk ferment stage I've always done it after the bulk ferment is sufficiently done (but not extensively) and then refrigerated it. Then whenever I have time just take it out, shape and final proof till ready. Is this the best way?
Do you let the dough proof first and then refrigerate?
yes for about 1-2 h
Do you refrigerate it and then let it come up to temp and proof as it does so?
no I bake directly from fridge and results are great
What about baking after a bulk fermentation; do you go straight from the cooler to the oven?
well after BF you would normally do shaping and proofing so I don't understand the question
Do you let it sit out to come up to room temp? If so, for how long?
nope
The easiest method for me (requires less experience in perfect proofing) is to completely bulk ferment the dough. Then pre-shape, rest, and final shape. Then cold proof in the refrigerator on the bottom shelf (coldest spot) from 6 - 18 hours or more. Pre-heat oven to temp, then remove dough from frig, score, and bake the dough cold.
I’ve read that the cold dough absorbs CO2 while being refrigerated. And because of this the baked dough should get a great oven spring. I know mine always do.
Oh, if you notice your dough rising a lot while being refrigerated, check the temperature in the refrigerator were the dough is placed. It may be a little warm. Anywhere in the high 30’sF should be good.
HTH
Dan
Do you have any issues with your loaves overbrowning? I'm thinking that cold dough is going to take a bit longer to bake to get the internal temp up, so I wasn't sure if you needed to take any additional precautions to make sure the crust isn't charcoal.