July 8, 2018 - 5:49am
Extending proofing time in fridge?
I need to bake bread Tuesday night. I get up at 5:00 and leave at 5:20, then return home at 4:45.
Bottom line, I need something that is ready to bake instantly Tuesday evening when I get home.
The only option seems to be a very long final rise in the fridge and then baking directly out of the fridge. I can ask my wife to pre-heat the oven for me so I'll be able to bake as soon as I get home, but she can't do anything more complicated than that.
So here's the question: let's say I take a standard Forkish recipe from FWSY, like white bread with poolish. After shaping, the final rising time is just 1 hour at room temperature. Can I extend that 1 hour to, say, 20 or 21 hours in the coldest part of my fridge?
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The main problem is that it takes a chunk of dough a while to cool down; if the final rise is only an hour, it might not cool down fast enough to keep from overproofing. Considering doing part of your bulk in the fridge, too; that will give the dough a head start on getting chilled.
Have you considered putting the the shaped doughs in the freezer long enough to cool them down enough to stop any active fermentation? I have no problems using this technique.
Another consideration. The temperature of your frig has a great affect on fermentation (dough’s rise). 38F or 3C is good. Above 40F and your dough may rise. To can easily check by placing a glass of water in the frig where you plan to keep the dough. Leave it there for a few hours, then measure the temp of the water. Measuring ambient temps in a frig is tricky. Once the door is opened temps change quickly.
HTH
Dan
Hmmmm... You guys are both making a good point.
Okay, one option seems to be "under proofing" before shaping i.e. instead of waiting for the dough to double (or reach whatever benchmark Forkish suggests) I prematurely shape it and then refrigerate it.
Alternatively, what if I proofed as normal for the bulk ferment, shaped it, and then gave it 30 minutes in the freezer to start and then the remainder in the fridge, say at 2 degrees celcius?
What do you guys think is the best option? I am leaning towards the freezer option, but is 30 minutes the right time? Longer? Shorter? Any other options?
See what works best and let us know. 2C (36F) sounds cold, but I have no experience with that temp. I can’t see how that will hurt.
Put a glass of water in the frig where you plan to put the dough. Leave it there for 3 hours, then take a temperature reading of the water. Let us know your findings.
Dan