The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough doesn't fill banneton after fridge ferment

Baggyparrot's picture
Baggyparrot

Dough doesn't fill banneton after fridge ferment

Helloo, 

So I'm pretty new to this whole thing and I recently bought an oval and round banneton at 9.8in and 8.6in respectively. The ingredients in the recipe I use weigh 1773g altogether at 76% hydration. Even though it divides into a little under 900 grams per loaf they're way too small in either banneton even after a 12ish hour stint in the fridge and I usually let them sit on the counter for about an hour while the oven preheats.

I don't if I'm calculating the weight of the ingredients wrong, my bannetons are weirdly shaped, or my fridge is too cold but they barely fill the baskets 

I generally don't like posting on forums but I tried looking around for an answer and couldn't find one

phaz's picture
phaz

Just let is proof longer with some warmth till it fills. It'll get there. Enjoy!

OldWoodenSpoon's picture
OldWoodenSpoon

give them some bench time to get going before you move them to the cold.

You did not mention starting them on the bench to begin proofing, but this is often a necessary first step.  Don't let them go too far or they will over proof in the fridge.  Once started, they will take time to cool all the way through, so will gai more even in the cold.

Best of luck
OldWoodenSpoon

Baggyparrot's picture
Baggyparrot

Oh wow I thought I had just saved this as a draft but thank you both I'll try this out next time I bake. Thank you both!