April 18, 2022 - 4:02am
Tartine bread- anyone tried same day bake?
Hello, due to work commitments the only day I’ll be able to bake is in Thursday and I’d like to have the bread ready for Friday morning, if I start early on Thursday eg fermentolyse at 8 am at the latest, is it possible to make a decent loaf? I could put it in the fridge for a couple of hours to firm up in the evening prior to baking. Thanks for any advice.
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Plus a pleasant change to the flavor, more wheaty and less sour. It also can give you a better perspective on the final proof. The scoring and loading is a little more challenging than a chilled loaf but doable.
I seldom do an overnight cold retard nowadays as I prefer my bread to be less sour. Definitely a same day bake is quite possible. I’ll often give the dough an hour in the freezer to firm it up a bit for scoring ease.
Benny
Thanks guys this is very encouraging. I’ll try a pop in the freezer and report back on the results.
Belated apologies for not posting earlier. In the end I changed my schedule so I could do an overnight fridge retard. Ended up quite well. I don’t have the confidence yet to do an all day bake, I’d miss the firmness and ease of transferring to DO you get with a retarded loaf. I’m continuing to work on my bread and am finding one of the most important factors for me has been keeping dough temperature to 24-26C during BF, it’s taken me years but I’ve realised the average unseated kitchen temperature isn’t high enough for most of the year here in England,