New to the forum and new to bread baking… so thanks for your patience!
Background: using a KA instant yeast recipe which calls for a 2 1/2 to 3 hr rise after an initial 1hr of rise that incorporates three 20 minute periods with folds.
Question: Based on results from my initial batch and having made observations in a French boulangerie a year ago, I plan to extend the bulk rise by putting the dough in the refrigerator overnight and baking mid morning. Is there any harm in doing that?
Thanks!
... it will improve the flavor and make the dough easier to handle. Just remember that the dough will continue to ferment for about an hour after it goes into the refrigerator, so put it in an hour or so before you think it would have been ready.
TomP
No harm. Enjoy!
…baguette dough at least overnight after a 60-90 minute counter rest with stretch and folds. Cold dough is easier to handle for pre-shape at least.
On my fourth attempt making baguettes, I tried an autolyse instead of a preferment. It was a disaster. The dough did not rise!
Initially I mixed flour and water for a 67% hydration. After completely hydrating the flour and letting it rest for 45 min, I needed to add the yeast and salt and begin the kneading process. In the meantime however I decided to change the dough to a 70% ratio (probably not a good idea!). So while I was at it, I mix the yeast and the salt with the additional water, added it the bowl, and begin kneading (by machine).
The water didn’t easily absorb into the dough while kneading (eventually did) and it felt like there might have been clumps in the dough as well.
Bottom line: the dough never rose and I had to throw it out!
Any/all fault analysis welcomed!
That hardly makes sense, that the yeast didn't get active. Something else must be involved. HAve you used this yeast before, so that you know it's still able to work? Having trouble adding more water is normal, though.
TomP
Yep, all the same ingredients!
What was the yeast amount? Flour amount?
If you used the same amount of yeast like in the preferment (poolish I assume), then the rise takes probably 24h or more.
perhaps, if the yeast sat with the salt and the small amount of remaining water a little too long, the high salinity might have killed it. I had this happen once when I had just started baking. Ever since, though I've read that it's almost impossible for salt to kill all the yeast, it has become one of my superstitions, and I always add yeast/sourdough and knead/mix enough to start at least minimal development before adding salt.
Rob