Bulk Fermentation Cold Storage experiment
As much as I love making great sourdoughs, I don't like guving up a Sunday to make a single loaf. I've been making Maggie Glezer's Essential Colombia and the Country Fremch loaves for years now. Recently I read in Mother Earth News that you can make a loaf of bread from a bulk batch of dough that you keep in the refrigerator for when you are ready to bake.
This concept was new to me so I made a batch of Thom Lenhard French Country Loaf but quadrupled it. I baked a loaf of bread every other day after two days of cold storage. (Again this is new to me.)
i have to say that I love this method. Here is day 7's loaf. The flavor is amazing. I basically take a chunk out after work, then shape into a boule and place in my banneton and rest for about 2 hours. It's great.
I bet it tastes great, especially after waiting its turn in the refrigerator.
Definitely a viable way to go and especially efficient for people with busy schedules. Not to burst the bubble, however, but there are a variety of books that outline the method. It works well and makes good bread! Enjoy!
Cathy
Hi Cathy, Could you tell me th title of the books outlined ng this metbod? I would like to try to use it.
Thanks!
Perrette
The best known are likely those by Jeff Hertzberg and Zoe Francois, the first of which was Artisan Bread in Five Minutes a Day. They've gone on to update the original and develop more recipes in subsequent volumes.
One thing I like about using natural levains is the flexibility it allows - I can work it around my schedule and still make the kinds of bread I want. Extended fermentation is a great tool to develop flavors. You may find the last loaf of the batch tastes better than the first.
Best of luck and bring any questions to the forum - there are many fine and experienced bakers here.
Cathy
Yes I am well aware of the method but I've never done this. Pretty stoked it's way less time to make great bread.
Danemrk, Do you find it changed the flavor much? Or the texture? How does the final product compare to a bread you've made from start to finish in one go? I have experimented with retarding shaped loaves in the fridge and baking them the next day, but this seems simpler and I really want to try it.
Perrette
Hello,
So I tried this method for about 20 loaves and I had trouble "waking up" the dough after such a long sleep. I attribute this to the fact that I had also let the firm starter rest in the fridge. Maybe this method only works with one of the steps (I usually make the firm starter and eight hour later the main mix, let it rise about 4 hours, shape the loaves, let rise another three hours). This time I made the firm starter, let it ferment only two before fridging it, I think that was the first mistake. Then I let it warm up before making the main mix, but I only let it rise three hours before putting it back. Then I shaped it straight out of the fridge, thinking my hands would help it warm up. The results weren't bad, the loaves rose some in the oven, but let's say that I have made nicer looking loaves before. The taste was quite sour (no surprise here!).
I'll have to try again, but I will let all mixes ferment for its full time before putting it in the fridge. Does anyone think giving both the firm starter and the main mix some fridge time is too much?