Squat Sandwich Loaf: Final Rise in the Fridge
I began baking bread about 1.5mo ago and I started with a sandwich loaf. I have had a lot of success and have landed on a formula that my family likes. I normally bake a straight dough and do it all in one day, but I have read in the community and other literature that time = flavor, so I began doing the bulk fermentation overnight, letting the dough come to room temp, doing the final rise on the counter, and then baking. Bakes up perfectly.
This last time I thought I’d try doing the final rise in the fridge and take it straight from the fridge to the oven for baking. I did the bulk fermentation on the counter, degassed, and placed in the loaf tins for the final rise. I let it rise for 1hr on the counter and then put in the fridge overnight.
When I woke the next morning (a work day) the height that had been achieved the night before during the 1hr on the counter was gone and it didn’t look like it had risen at all. The dough was well below the rim of the tin. I went ahead and baked it because I was afraid to leave it in the fridge all day as I had not decreased the amount of yeast in the formula.
As you can imagine the loaves came were squat and dense. Does anyone have tips on how to do the final rise in the fridge, go straight to the oven and still have a good final rise and great oven spring? I really want to maximize the flavor and also learn to work in bread making to fit my schedule. Unfortunately, I don’t know the ambient temp of my kitchen nor did I know the temp of my dough (my Thermapen is coming today!).
If it’s helpful my bread recipe is as follows.
2 sandwich loaves
500g strong white flour
500g whole wheat flour
14g instant yeast
40g olive oil