The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

tips on adjusting production schedule, your experiences

CelesteU's picture
CelesteU

tips on adjusting production schedule, your experiences

My typical production schedule for rustic boules baked in CI dutch ovens (using an adapted Forkish recipe) is this:

--Day 1:  mix, autolyse, 3-4 stretch and folds, then a bulk ferment overnight (at least 12-15 hrs)

--Day 2:  shape, room temp rise for 2-3.5 hrs, depending on ambient temp, then bake

Due to impositions on my usual schedule, I need to spread this out a bit.  I can still mix & bulk ferment overnight, but I'd have to shape early on Day 2 (after about 10 hrs of bulk rise).  Ideally, I'd like to then do a cold shaped rise for 7-10 hrs, baking directly from the fridge.

I've had great experiences baking Tartine style sourdough straight from fridge, but have not really attempted to do this w/commercially (though minimally yeasted) loaves.

Any advice?  Of course, I don't have time for a full scale test....LOL.  I might be able to squeeze in a two-loaf batch early this week, but my typical run is 12 loaves.  I don't want to be stuck w/12 bricks!

TIA, this forum is full of such generosity & collective knowledge.

Steve Knight's picture
Steve Knight

Why don’t you proof the loaves for 2-3 hours at room temperature and then continue the much slower proof in the refrigerator overnight, then bake. We use this method at Dahlia Bakery in Seattle and it works well. 

CelesteU's picture
CelesteU

Just the sort of direct experience I was seeking.  I won’t have time at home to shape, then allow for a room temp rise for a few hours.  I’ll have some working time in the AM, but then will be away from home until bake time.