The Fresh Loaf

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Retarding dough to lengthen fermentation time & boost flavor

Jim Burgin's picture
Jim Burgin

Retarding dough to lengthen fermentation time & boost flavor

I am going to bake Forkish's "The Saturday White Bread" (straight yeast).  Am considering, after final rising, putting in the fridge overnight as described in Reinhart "Crust and Crumb"  Would this work?  Would it  increase fermentation (and therefore flavor) even the dough has had its final shaping and rise?  Same question asked another way:  Does fermentation continue after final shaping and rising?  Thanks!  Jim Burgin

leemid51's picture
leemid51

will eventually stall the fermentation to a near standstill. Over proofing over night is something I have never seen in twenty years of home baking. However, I agree with the comment above. Don't refrigerate after final proof, do so before. It will restart fermentation and rising as it warms up before baking. You can decide for yourself if you want to bake it cold or let it come to room temperature. Both options are possible but completely different in time of baking. I let mine come to rook temp.