June 13, 2020 - 2:52pm
Some Questions on Cold-Proofing
I've been reading several interpretations on baking a popular bread (Tartine - Country Loaf) regarding the "cold-proof" step. Lots of opinions. Here are my questions:
After shaping the loaf, is a couple of hours proof at room temperature required before cold proofing overnight (12- 16 hours, or longer), or can the shaped loaf be placed in the refrigerator directly?
At the end of the cold-proof interval can the loaf be immediately be scored and baked, or does it first need to warm up to room temperature?
Can the cold-proofed loaf be placed in a cold (room-temperature) Dutch Oven before placing that DO in a hot oven, or does the DO need to initially be at an elevated temperature?
Your opinions?
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Typically I bulk proof double batches (usually about 4 hours at room temp with my current starter) once they have been shaped and put in baskets they go straight to the fridge. Straight from fridge into a preheated DO. I usually let the DO preheat an hour at 500*. 20 min at 500 covered and then lid off for 25 min at 450* or until desired Brown is achieved.
Sorry, I prep all of my dough at the end of the day, bannetons into the fridge at 7-8pm and then bake first thing in the AM.
Gerry depending on how proofed you think your dough is you make a decision to proof a bit at room temperature or not before putting it into the fridge. Then when it is time to bake take it out score it then bake immediately without warming. Bake it cold for better oven spring.
benny