The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart Wholegrain bread without refridgeration?

lyn lowenstein's picture
lyn lowenstein

Peter Reinhart Wholegrain bread without refridgeration?

Hi, 

I’m wondering if anyone has adapted the epoxy method developed by Reinhart for leaving the biga at room temperature. I have made the 100% wholemeal bread a couple of times and like it very much and am now looking to adapt the recipe to work for my micro bakery. I don’t have the space to refrigerate, so am thinking reducing the yeast may work? Has anyone experimented with this? I am also looking to reduce the yeast in the final dough to slow down the final proof? I would be very interested to know if anyone has explored similar? I have only just ordered the book, Was trialling with a recipe I found online, and am hoping PR may include guidance in his book. 

Cheers, Lyn

lyn lowenstein's picture
lyn lowenstein

I have had some success reducing the yeast in the biga to .2% (as per Hamelman) and leaving it at room temperature. Now have the book, but it gives no indicators as to variations on the method. Would be interested to understand if cold biga would be better for bread taste etc.. will do another test next week.

barryvabeach's picture
barryvabeach

I have done a number of variants of his epoxy method, but unfortunately can't remember much about the results.  In general, a longer cold retard of a portion of the dough with yeast will give more flavor to the bread.  

David R's picture
David R

Cold itself isn't better exactly, but a cooler temperature means the process takes more time, and more time means more flavour. Within reason.

lyn lowenstein's picture
lyn lowenstein

Thank you for your comments!

Ok, but I wonder if I reduce the yeast in the biga I can slow down the fermentation that way and get similar results?