February 12, 2015 - 7:32am
need urgent help overnight ciabatta dough in the cold room
i have to make 26 ciabatta loaves in a wood fired oven tomorrow morning ( 10 hours time). I am struggling when i take the dough out of the fridge with what is the correct method to follow. If i let the dough come to room temp it seems to be to weak and i do not get the same volume as do when making the dough on the same day .
Can i shape the ciabatta after i have taken the dough out of the fridge ( 1 hour) and let them proof until they have reached room temp.
is it good to fold the dough when you take it out the fridge .
Donovan
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I would shape the dough cold and let it proof from there. It will be easier to handle cold. Best of luck!! :)
Thanks
when i make ciabatta on the same day i only let them proof for 5 to 15 min .when they are cold do you think
i should proof for up to an hour or until they are ready.
I would let them sit for 30 min to and hr, but as long you don't degas them too bad when you shape I don't think it will matter too much.
should i fold the dough when i take it out the fridge
Pull cold dough and divide and shape immediately (I do a letter fold of the dough) and place on well floured couche (maybe a bit more than normal cause the dough is cold and will sweat a bit more than a room temp dough. As for proofing time. If it is yeasted it'll probably be 40-60 minutes. If it's natchlev then closer to 2:00.
Cheers
Josh
Thank you for your advice on ciabatta .THE BAKE WAS A GREAT SUCCESS .
DONOVAN