Greetings from Philly
Hello everyone,
I'm a longtime browser and first time poster to this site, from which I've learned a great deal.
I'm wondering if anyone has any insights into how cold fermentation affects (if it indeed does) the traditional doubling "rule." I started experimenting with cold ferment when I came across Reinhart's account in Artisan Breads Every Day. Most of his recipes call for an overnight rise in the fridge, although he adds in his discussion that the dough will be fine for "a number of days," four at most. He doesn't mentioning doubling anywhere in connection with the cold ferment. My experience with most recipes is usually that the dough has in fact doubled by day 2, by day 3 often exceeding the doubling point and expanding to pretty much fill the bowl. And I don't notice much of a difference in these cases with the finished product. Still, if doubling is the ideal, why does he not mention it in connection with cold rise? He does say that his methods "challenge conventional baking wisdom," and the doubling rule, I suppose, falls into that category. Still, I'm puzzled about it. I guess the question is simply how much attention needs to be given to doubling when using cold fermentation. Any insights?
Thanks,
Alan