February 26, 2012 - 4:16pm
Daily bread
Started up a sourdough culture last Sunday. Baked with it today and yesterday with very happy results. Previous to the sourdough I had been using a '5-minute bread' recipe and making a large batch on the weekend, then refrigerating it and baking a third at a time enabling us to have fresh bread several times a week without trying to work around a work schedule. Is there any reason I can't do this with soudough? My first three loaves were accomplished by mixing and refrigerating the dough before bed, then in the AM a two-hour first rise, shaping followed by a one-hour rise and bake. This much time I have most evenings. Any suggestions greatly appreciated.
Best,
Tom
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I frequently put my sourdough dough overnight in the fridge - but I've not tried doing this for much longer than that
I guess if you do with a low quantity of starter, it might work - why not give it a try? Let us know what happens!
Tom,
I do the same as Sali does. I do a leaven build during the day, mix the final dough at night and I let the dough sit at room temp. for about 3 hours before putting it into the refrig. for the night.
In the morning I let it warm up for a couple of hours then I shape and bake it. You can also shape your loaves the night before but I don't do this because I use freshly ground grains and they can overproof easily in the refrig.....keeping them in bulk form helps prevent that and then I can keep a sharp eye on them in the morning.
I wouldn't let my complete dough sit for 3 days though. It would get way too sour and probably overferment due to the fresh grains but I do think it can be done. Check out the 36hr. bagette formulas that txfarmer posts.
What works too is to build enough leaven for several loaves of bread and store that in the refrig. and then use it up within 3 days so you don't have to do a leaven build daily...
Good Luck,
Janet
Thanks for the responses. Been doing the overnight first rise with good results. Fouled up last night and left a batch in the proofing chamber (warm oven) overnight. Great sour smell when I got it out this AM. It rose, though not well so I baked it anyway. Not a bad loaf though somewhat heavy. Haven't tried longer periods in refrigerator. Perhaps next weekend.
Best,
Tom
Just curious, Tom – are you doing the new method of overnight first rise etc., with the ‘5 minute bread’ recipe using your sourdough starter in place of all or part of the yeast?
I ask because when I first began on my sourdough journey I attempted to utilize sourdough for the major portion of yeast in the ‘bucket bread’ recipes and found that it resulted in temperamental dough with inconsistent baking results, so I wondered how you were faring, assuming you were doing the same. Thanks!
Alas, the spirit is willing but the flest is weak. Will attempt this in the near future, just haven't yet.
Tom