May 9, 2016 - 12:55pm
Overnight proving, baking @7am question
I've been experimenting midweek with proving overnight on the counter top. I started using a large bag and leaving in the kitchen but it kept over proving and making a huge need! (Still edible though :) )
I was then proving in the conservatory as it was colder with a tea towel over it which worked ok but now it's warmed up!
I know when I prove in the fridge overnight it's amazing as I do this at the weekend, but I don't tend to bake it until 11 then and during the week I need to bake at 7 so that I can make lunch boxes up before school...
If I go back to a fridge prove, what time would it need to come out of the fridge before baking? I do have a thermapen so can check core temperature...
Thank you all for any help
It is difficult to set precise timing, because slight differences in the activities of the leaven and the temperatures. However since you can do the refrigerator proofing on weekends, try putting the dough into the refrigerator for the same length of time that it is in there over the weekend so that it can come out and be baked at 07:00.
My worry is how early I'd need to take it out so that I could bake at 7 - i.e. how much earlier would I need to set my alarm cos I don't like mornings!! --
How much time do you allow on weekends?
Usually a couple of hours cos I get distracted! Think I need to pay a little more attention to what I'm doing !
Maybe experiment with the amount of leaven you use. I know I use to do the bulk ferment in the basement but then my culture must have become more virile so I cut back on the amount I use and I can now do it all in the kitchen. Your mileage may vary.
I'm still very new to this so I'm not 100% sure I follow your post, but I'm off to read my new baking book so hopefully I'll understand more then!
For my little micro bakery I bulk proof overnight in the fridge, remove the dough containers (for individual breads) from the refrigerator around 4:00 am, shape them at 6:00, and they are usually proofed and can go in the oven around 7:00 (after 45-60 minutes).
If I make rolls or Pain à l'Ancienne, the dough can be cold, no warming up prior to shaping is necessary.
4am? I would never make it as a micro baker as I love my bed and hate mornings far too much!
Today's wasn't too bad so will keep going as I am for now until it really warms up and then I might need to grovel to Mr J to get him to get up for me :)
I just get up, remove the dough from the fridge, and then this baker goes back to bed and sleeps peacefully until 6:00, when I would get up, anyway. Shape the breads, while I make breakfast, they proof while I eat and read the morning paper... so there is not too much hassle :)
But if you refrigerate shaped loaves, you don't need to warm them up before baking.
I like the going back to bed idea!
I might try baking direct from the fridge tomorrow and see how it goes then!
Just curious, do you have to let the dough come to room temp? As you do between 4-6.
Is it much different than if you would just mix the dough at 4:00AM?
Yes, I let it warm up, if it is for regular loaves. Small breads like pitas or rolls not necessarily, they don't take so long to de-chill.
I like my doughs to ferment longer, for a more complex taste. And I would hate to do all the work that early in the morning :)
pre-fermented flour, so that the shaped and basketed dough proofs completely in the fridge. When I get up at 6 AM I start the oven and at 7 AM,take the dough put, unmold it, slash it and right into the oven it goes, either DO or stone with steam - no warm up of the dough is required. Works great. About 35- 40 minuted baking and 2 hours to cool. on the rack. No worries - many Fresh Lofians bake this way.
Can't see that ever happening in my house! The hordes barely wait long enough for it to be butterable (is that a word...) before attempting to eat it :)
I think I might need to revisit my recipe too - so many questions to ask :(
coming across your statement: I'm new to this. Can you explain what your process is? What do you mean 10% Levain? I like to let my dough rise in the fridge overnight but am looking for more effective ways to overnight ferment
I do the bulk ferment overnight, then the shape/prove/bake in the morning. My dough is quite lively in the morning and proofing takes 1-2 hours at most. Sample timings - mix/knead at 8pm, scale/shape/prove starting at 6am, into the oven by 8am, give or take.
I might try that at the weekend or when I am home later and don't want to stay up to do the second prove :)
I shape mine the night before, put in fridge, and bake straight out of the fridge in the morning.
I find that the cold loaves hold their shape better, less pancakes. Oven spring is fine.
Might give that a go then :)
You could simply adjust the ambient temperature around the loaves to the temperature of your conservatory (when things were working perfectly). You should be able to accomplish this with a container that can hold your proving loaves (e.g. a cooler, or plastic storage bin) and a frozen water bottle (or two, or three). Place your shaped, covered loaves in the container and place a frozen water bottle in the container as well. For the first time or two, come back and check what temperature it's holding a few hours later so you have an idea. Once you get a feel for it then you will know if you need one, two, or three (or more) frozen water bottles in the container with the loaves to keep them where you want them. Refreeze the bottles in the morning and bake your proved loaves.
Never thought of using frozen bottles! Might give that a try if (when) it gets really hot :)
I always proof in the fridge overnight. I did a comparative fermentation (bulk/proof: room/fridge vs fridge/room). I didn't see much difference in the taste, but the fridge proofing is more practical, plus the dough is easier to take out of the basket and proof.
I go straight from the fridge to the oven. I remember reading about pizza dough, they recommended taking it out of the fridge at least an hour before baking to avoid formation of big bubbles (aka what you want in a sourdough bread). I get great results.
Plus my oven as a delayed start. I pre-heat it 30 min before I wake up. Works for me.
I do not want big bubbles in my sourdoughs. Sourdough does not have to have big bubbles. it's just a fashion fad.
It does make spreading anything on it harder.