June 12, 2015 - 6:08am
Tartine bread cold ferment temperature
Hi,everyone.In my fridge temperature is 2-3°C.I usually retard dough for 18-22 hours but dough in the fridge not rise.I know that this temperature is very low and the best temperature for retarding dough is 10-11°C.But i dont have cooler.How long should ferment the dough at 3°C?
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1. Don't retard straight away. Allow it to sit at room temperature for a bit then retard. Exactly how long you'll have to experiment. Try 20min - 30min and see how you go. Eventually you'll find a good time so that when you take it out of the fridge it'll be good to bake straight away.
2. You can always finish off at room temperature if you feel it needs it.
3. Try the top shelf in the fridge where it will be warmest.
with Abe's method. You may also try to increase the temperature of your fridge by a degree or two as it won't affect the rest of the items you have in there. I did try once with 6 degrees and my loaf was perfectly proofed the next morning, without any problem. When in doubt, bring the dough back to room temperature for 30 minutes. Also, I noticed that higher hydration doughs are more suitable with such method (cold retard). What's your dough hydration by the way? Hope this helps.
Thanks for ideas.I try Abe's advice for sit at room temperature 20-30 min then retard.The result was good.Thanks again.
Enjoy!