Postpone baking to Day 3?
I tend to bake a lot using the wild beasties... Most of the formulas I use (usually from C&C or BBA) include developing some sort of a preferment on Day 1, forming the dough, bulk fermentation, shaping, proofing and baking on Day 2. Day 2 hence ends up taking up a lot of my time. Is there anyone out there who prefer to postpone the baking to Day 3, i.e., refrigerate after shaping and maybe some proofing, and bake on Day 3? I'm thinking about trying that out so that it fits my schedule better especially during the week. Otherwise, after an 8 - 6 pm work day, I'd end up staying up and baking until midnight or so... Any drastic changes in flavor, texture? I'd imagine sour flavors may develop further with another night of retarded fermentation... And of course, I'd need to be careful not to overproof.
Any feedback is appreciated! Happy bakes :)
Hazim
I've shaped loaves on day 2 and proofed in the refrigerator overnight with great success. You have to allow an hour or two for the loaf to wake up on the counter before baking.
--Pamela
Even though the formulas asked that you bake on Day 2, correct?
Thanks Pamela!
Hazim
I really can't say too much about why I think it would probably work, but based on my testing of recipes in Peter Reinhart's upcoming book, I think it is worth a try.
--Pamela
Will give it a go!
I have been subscribing to a cafeteria type style of techniques - my recipes come from BBA, but the dough development techniques have come from here and there. If you add a few more grams of water to the final dough - either stretch and fold or french fold every 20 minutes for an hour or 2 - put the dough in a container overnite. I cut off what I need the subsequent days, because I prefer fresh baked to baked and frozen. To tell you the truth - I am also such a novice, that I am not even sure I am doing this right. The other day I had 2 extra loaves, with no one around to give it to - so I froze them and they came out great!
Baking day I cut out 1 or 2 pounds, shape into baguettes or batards, shape and proof right away. I use a roughneck plastic box to proof for a couple of hours. I put it in a very hot oven - add a cup of water - reduce to 450 (I have convection), and it comes out exactly to my liking. I do not detect any changes in flavor from day to day.
I usually make 4 to 8 pounds of dough at a time. Here is an example of todays bake - san francisco sourdough from Dave Snyder's blog.
Hello hazimtug,
If you can get a copy of Hamelman's Bread, perhaps at the library, he often offers the option of retarding the fermented dough overnight and baking on the third day: Night 1 = final levain, Day 2 = dough fermentation and retarding, Day 3 = baking.
One thing retarding the dough does is add to the sourness of sourdough bread, so if you like that flavor, it's an excellent technique.
Try it, you'll like it!
David
I heartily agree with David's recommendation. The three-day schedule which includes the overnight fermentation is the only way I can bake midweek.
"Bread" also includes some wonderful seeded sourdoughs following the same schedule and I consider it the best text on technique in my library.
While my breads are tangy, they aren't knock-off-your-socks sour. They also rise during the overnight (up to 18 hours) retardation, so you really don't have much wait time before loading them in the oven. I don't think I've gone beyond 45 minutes.
Hamelman also has a nice semolina bread which is retarded for up to 18 hours and some terrific sourdough ryes, which I'm just getting into.
Thank you all for the comments. 3-day week-day breads are in order!
Hazim
Davo- this is awesome. Thanks for leisurely sharing your bread-making schedule with us. It helps a lot. And your breads are a testament to that! It makes me feel good about my own doings for bread when I see that kind of dedication out there for making good bread (i.e., take your loaves to work with you to your AC'ed office!).
Thanks again,
Hazim