The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheat Bread:Question for Peter Reinhart

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sumowrestler's picture

Wheat Bread:Question for Peter Reinhart

Making the 100% whole wheat bread recipe from Crust and Crumb is an all day task. I would like to make this a two day process rather than doing it in one day. Is it possible to retard the sponge overnight in the refrigerator? If so, what do I need to do?



E. Wilson


bwraith's picture


I've had good luck refrigerating just about any type of preferment, including various sourdough or yeasted varieties. My normal approach would be to refrigerate the preferment roughly an hour before I would normally consider the preferment to be ready, then remove it from the refrigerator to warm up about an hour before it would go into a final dough.


sumowrestler's picture

Thanks Bill. I am making the sponge this morning and will try your method. It makes sense to me.