November 6, 2014 - 5:16am
Pre-Ferment and long retard
I'm going to make Hamelman's Country Bread. But I would prefer to alter the schedule and put the shaped loaf in the fridge for a long retard - minimum 8 hours - for convenience's sake. I haven't used pre-ferments or poolishs to any extent.
My question is is there any reason that would rule out a long retard of a loaf made with a 12-16 hour pre-ferment? That means that with a 50% pre-ferment a good percentage of loaf will have a very long retard.