November 5, 2015 - 5:07am
sordough in the fridge- when i s better
i read a lot of articles about using fridge while baking with sourdough breads. i notice there are two mainly opinions about using the fridge : a. after kneading/sf putting the dough in the fridge while the bulk fermantion for few hours (8-18 hours) b. put the shaped loaf in the fridge for overnight proof
since i have a busy scheduele' my fridge using will be around 18 hours.
so i would like to hear from you which way is better to use ? and which way is less risky for me to get overproofed dough.
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Whichever one fits better into the fridge space and your timing.
Schedule is the big thing for me. I find that retarding the proof makes more sense for me as it cuts down on time that the dough has to be out at room temperature. For example, if my autolyse, mix, ferment/fold, divide/preshape, and shape takes five hours, that's a whole night for me. The following day, all I have to do is preheat, load my loaves, and bake. If I were to retard the bulk ferment, then I'd also have to shape and proof the loaves the following day, which is significantly more time.
i really like your help guys
saving time is really significantly while using the fridge after the final shape- decision made!!!
Yep, as long as you dont leave it out too warm for too long, final proof in the fridge works well.