i'm trying to make the tartine baguettes and want to extend the bulk rise to overnight in the fridge. my question is: at what point do i actually put the dough in the fridge?
the normal bulk rise takes 3-4 hours with stretch/folds for the first two hours. do i put the dough in the fridge 01) after the two hours of stretch/folds? 02) after the 3-4 hours of ambient temp rise? 03) immediately after autolyse?
thanks for any help.
dbouch
I’d retard after bulk rise is complete. I have tried in the past and it seems to be fine, although I wouldn’t retard for longer than 8 hours.
I just read that section of his book and in it he doesn’t cold retard the dough at all. He was going for a same day bake so after 3-4 hours of bulk he divides, shapes and rest en couche for another max 3 hour before baking.
Hi Benito,
I managed to successfully retard that very same recipe, although with the poolish and the levain the rise is almost explosive!
r
i'll go to the fridge after the 3-4 hour normal bulk stage and see what happens.
thank you both for the input.
dbouch
Yes, that’s what I did but with the use of poolish and my lack of experience I managed to overproof a few times.
Let us know how you get on and good luck!