Comments on: More Bread https://www.weekendbakery.com/posts/more-bread-2/ The place for the ambitious home baker Thu, 25 Jun 2020 14:22:37 +0000 hourly 1 By: Weekend Bakers https://www.weekendbakery.com/posts/more-bread-2/comment-page-1/#comment-656027 Thu, 25 Jun 2020 14:22:37 +0000 http://www.trifles.nl/?p=1056#comment-656027 In reply to Lily.

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.

]]> By: Lily https://www.weekendbakery.com/posts/more-bread-2/comment-page-1/#comment-656018 Wed, 24 Jun 2020 17:32:23 +0000 http://www.trifles.nl/?p=1056#comment-656018 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?

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