September 19, 2006 - 8:38pm
Retarding Large Loafs
Hello All
Long time browswer first time poster to the forum. The question I have is can large loaves of bread be retarded overnight without overproofing? My experience has been that anything over 2.5 lbs continues to rise in the fridge to the point that it is overproofed. I have not had this problem with baguettes. Maybe large loaves should be retarded as dough and shaped later? I love the taste of bread that has been retarded and it allows me to bake during the week two big pluses. Any ideas would be helpful. Thanks
Da Crumb Bum