October 16, 2010 - 3:56pm
problems with cold fermentation of PR Classic French
Hi everyone, I'm new to bread baking and this forum! I've baked 4 times with recipes from PR's ABED, and I absolutely LOVE it. I do have a problem though...
In making the Classic French, I notice that when I pull the dough out of the fridge, the bottom is very wet/soggy, while the top is very tight/firm. I've tried using different brands of tupperware containers and different locations in my fridge, but each time it comes out the same. Now when I mix the dough, I use the exact ingredients and measurements as described in the recipe. The dough seems perfect going into the fridge.
Has anyone experienced this problem?
BTW, I'm using KA bread flour.
Thanks,
Valerie