December 24, 2009 - 9:45am
Overnight proof
When retarding a shaped loaf overnight, what kind of container do you use?
If I use a couche, I get a skin on the loaf; if I use an oiled bowl, the loaf loses shape and is a bit slippery for my taste. Any other ideas?
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As noted in a previous response, boules can be placed in floured bannetons or brotforms, then placed in a small plastic bag and retarded overnight in the refrigerator. If you don't have a banneton or brotform, then use a high quality linen cloth, flour it thoroughly, and use a small colander as a makeshift banneton.
Batards are placed on a narrow strip of parchment, then moved to a couche on a baking sheet. The baking sheet goes into a big plastic bag and into the refrigerator.
Plastic bags are reusable and your dough will not dry out nor will it be oily. Try it! It works!