We are still baking bread. I have baked a white bread with a sort of nice slash pattern on the side of the bread and Ed has baked a 20 hour retarded (in the refrigerator) fermented bread with 20% whole wheat flour.
Ed’s Pain Rustique – based on 50% poolish (6 hour fermentation)
Ed’s Pain Rustique – Nice crumb
A 1.2 kilogram 20% whole wheat loaf by Ed (20 hour retarded first fermentation)
I am confused about retarding the dough in the refrigerator. My refrigerator is very cold. My shaped loaves still overproof overnight and do not rise well. I am wondering if instructions to get shaped loaves 75% proofed before going in is the issue. It is hard to know what a partially proofed loaf is supposed to look like and feel like before going in. Also can retarding bulk get the flavor enhancement with shaping and rising done the next morning?
Hi Lilly,
What recipe are you making that says to retard after 75% proofing? We would recommend to turn it around a bit and put the loaf in the fridge much sooner and if needed proof the next morning at room temp. This way there is far less chance of over-proofing.