Retarding ciabatta dough
Hi, my favorite ciabatta is the SFBI recipe on this site. It is a high hydration hand-mixed dough that per the instructions ferments for 3 hours with 3 stretch & folds 45 minutes apart-- I usually do the s&fs 30 minutes apart though, then leave the dough alone for the other 90 minutes before dividing, proofing for 30 minutes, and baking.
This time I would like to bake the loaves very early in the morning so I can deliver them almost right out of the oven.
My plan is to do the 3 s&fs 30 minutes apart and then put the dough in the fridge overnight, giving it an hour or so to warm up before proceeding with the recipe the next morning.
Am I on the right track? It will be in the fridge about 16 hours, is that ok? Any advice is welcome!!! And thanks!
but this is a poolish recipe with extra instant yeast in the dough. 16 hours bulk ferment is a long time for a yeast ciabatta but it might work ....you will just have to test it out and keep an eye on it so it doesn't over ferment during the cold bulk ferment, it may be that 20 or 12 hours would work better?
A rough rule of thumb is that things take 4 - 5 timels onger in the fridge.