The Fresh Loaf

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I’m forced to do cold bulk.. need some help!

Kinasih's picture
Kinasih

I’m forced to do cold bulk.. need some help!

So the first instinct was to put them in the fridge and open TFL ?

 

i have two batches of SD (one was using Vanessa Kimbell 20% WW and the other was from Basic open crumb sourdough Kristen)
during bulk just now, I have to leave and not sure what do I need to do when I come back to it, probably tomorrow?)

 

the BOCSD from Fullproofbaking was already on its way with coil and folds number three but the dough was a bit slack and I though it need more but I can’t wait. 
the other one from Vanessa, was in the beginning of bulk (probably 30 mins or so) and i plan to divide the dough into two loaves.

 

now they both stay in the chiller/fridge with 4-5C and I will be able to go back to them tomorrow morning.

 

my question is, so what do i do then?

from what i read, i divide - preshape - rest for 30 mins - shape and it goes to the oven when the poke test is good.

my room temperature is 27-28,5 

 

hmmm.. thoughts?

 

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K