November 3, 2011 - 11:18am
Retard Levain Only?
Is it possible to cold retard a biga or poolish for a day or two? I assume that if I did so, I could take the leavain out with a little more flexible timing and finish the loaves on a day of my choice (within the retardation time frame). Would the finished loaves be distinctly better or worse if I retarded only the levain?
I know I could retard the shaped loaves, but I'd rather finish the process all at once. Any experiences or opinions?
Thanks, folks.
GregS
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"Is it possible to cold retard a biga or poolish for a day or two?"
Yes, then bring it to room temperature and continue with the process
"I assume that if I did so, I could take the leavain out with a little more flexible timing and finish the loaves on a day of my choice (within the retardation time frame)."
Certainly.
"Would the finished loaves be distinctly better or worse if I retarded only the levain"
Try it and see.
Good luck, and good baking!
Ford
I seem to recall in BBA, Peter Reinhart's Ciabatta recipe has you do that. He states that a poolish should be fine in the refrigerator for up to 3 days. He instructs to leave it out 3 or 4 hours first before retarding, and to remove it from the refrigerator for at least 1 hour before using it. I am not sure about how the flavor is affected the longer you go. But I would imagine it to be a little more sour each day (or perhaps just more "complex"). There are others that might be able to give better details on flavor, but this is my understanding.
i have started to retard just the levain for more sour flavor when i won't have room to retard final dough.
i try and make sure i catch it 'on the way up', as depending on how much levain or poolish i have going, it can take a while to cool in fridge.
let us know what you're experience is.