Final Rise in Fridge....Loving It!
So, my last two loaves, I have done the final rise in the refrigerator, and I am loving the results. I'm not seeing as much volume develop in the banneton, but I am getting great oven spring, and the crumb ends up more open than when I do my final rise at room temp.
Here are the particulars:
1-2-3 formula (150g starter, 300g water, 450g flour - in this case 400g KA AP, 50g KA WW + 9g salt)
Mix flour, water and starter together, then let rest for 30 minutes
Three sets of slaps/folds at 30 minute intervals
Bulk proof at room temp (67 degrees) for about four hours, volume increased to about 175%
Shape and place into banneton, then pop straight into refrigerator for about 12 hours
Remove from fridge, preheat oven at 500 degrees with stone and cast iron for steaming (about 1 hour preheat)
Remove bread from banneton, score, transfer to stone with a cup of boiling water in cast iron pan.
Add another 1/2 cup of water three times at 2 minute intervals (about half of which ends up in pan, 1/2 on oven floor)
Remove steam pan at 10 minutes, and bake at 450 for another 35 minutes.
The crust was quite crunchy (a bit darker than I normally do, but by no means burnt), crumb is open, and the flavor is just right for me (good sour flavor, but not overwhelmingly so.) By far this is the best oven spring that I have achieved other than cooking my boules in a dutch oven. This method also lends itself well to making the bread conform to my schedule, rather than the other way around.
Thanks for TFL for pointing me in this direction! :)
Rich
I agree Rich, the cold rise in the fridge is wonderful, and one is more flexible also.
I do a longer bulkferment at room temperature, about 6-8 hours and then shape and put the dough in the banneton and after that it is fridge for 12 hours.
I find it much easier to score the loaf too.
I use a 50% hydration starter that on it's own gives me always a better ovenspring.
Petra, it was your most recent blog post "Today's Bake" that got me to try this method, so thank you for posting up the details of this method the other day!! :) I may have to try the 50% starter, too, but I can't argue with the results thus far (my starter is 100%.)
Thanks again!
Rich
I love this method of the final rise , one is so much more flexible and not slave to the dough:)
i have one loaf rising in the fridge so that I can bake it in the morning.
A 50% hydration starter, in my humble opinion , is much easier to maintain and gives a more sour flav.
I knead it like a little bread dough, no messy sticky starter that sticks to itself and everythng else. yeahhh
amount of cold rise time?
I find with a long cold bulk then forming and baking im 2-3 hours the crumb is much more open with a shaped cold proof instead. Sandwich bread with smaller holes is better with the cold bulk and final short proof on the counter, I think it is the extra handling right before baking that knocks back the holes . bread tastes the same and great either way. The key is getting the bread in the oven when it ready - if it is cold when it goes in then i think the blisters are more likely to form and be bigger too,
Happy Baking
Somewhere I read that a firmer starter (50% more than qualifies) encourages the acetic acid, whereas a wetter starter (over 100% qualifies) encourages lactic acid for a milder flavor. All depends on what you like. I like some of that sweet wheat flavor, with a hint of "sour." My starter is generally at 100%, half whole wheat, half bread flour. Then there's my rye starter--also 100% when I refresh, but more like 65-70% when preparing the levain.
Joy
How would that affect the finished bread if the first ferment was retarded (before or after stretch and fold is my quandary)? Then I would do a proof at 76 dF, probably a little longer than normal. I would love to know if anyone's done that.
Joy