Rising overnight without a banneton and yeast
I am looking to proof 2 loaves in the fridge overnight so I can bake them on Christmas morning.
I am making a rye loaf which needs to be risen overnight. I'm making a white loaf at the same time as it's the first time I've made the rye one and want a backup. I've done some reading and it suggests around 0.2% yeast for the white loaf to rise overnight. Is this correct at 1g of yeast for a 500g loaf? Also would I need to rise and knock back the bread and then final proof it in the oven or the other way round.
Also I don't have a banneton and will rise in just what I have. If the proofed dough doesn't reach the top of the bowl I have, will the air be knocked out when I transfer it to a backing sheet?
I fear I should have practised this before the day lol
I can't help with the amount of yeast, since I usually use sourdough starter, but the lack of a banneton should not be a problem. Let it final proof in whatever you have, and handle it gently. So long as it has not overproofed, dough straight out of the fridge is pretty firm. You might want to practice this from this morning till tonight to check the timing.
If your making someones recipe the first time...please just trust the amt of yeast unless your real comfortable using less yeast or starter and willing to deal with timing problems on a holiday. I feel the pain...trying new recipes for holidays...not always good to do the night before...says the person who decided to try a tangzong addition to a brioche roll recipe...LOL! Thank goodness I tried it out a day ahead...and just went back to my standard cold dough 3 day recipe sans the tangzong. Then I went to my 50 year standard roll recipe for backup. I'm having a taste off at Xmas...OLD standard vs new pastry recipe for brioche rolls. NOT the tangzong one...LOL!
Just put a hand and parchment paper or a towel, cookie sheet, piece of cardboard, over the top then gently flip. Just flour the top of the dough for insurance My dough now days never comes to top of my larger bannetons cause I scaled back dough amts to 1lb loaves for personal use. IF proofed properly... you should be ok. I love over night retards for EVERYTHING as rule.
SO try it first as written...then experiment when the pressure isn't so great on the holidays.
I usually build a levain the night before and bulk in the morning, proof after a few hours and bake in the later afternoon or evening a la Tartine. Can’t figure out how to adjust schedule in order to try overnight proof that everyone raves about. Without totally rewriting my normal schedule that would amount to 18 hour fridge proof +/- Is that doable/advisable?
Keep your schedule as it is, except when you finish BF and shape, stick in the fridge ( or better yet, a wine cooler ) for final proof, then take out and bake in the evening . The idea of overnight is just a final proof at a colder temp, the dough doesn't care if it is from 8 pm to 8am, or from 8 am to 8 pm.
That’s why I was curious about length of time guidelines, because typically I’ll finish BF and shaping somewhere around midday. 12 hour retard would have me baking somewhere around midnight which is less than ideal. Haha
Tisoypops: You can stretch both bulk ferment and final proof out to 12 hours each, by reducing the levain, and doing the cold proof in the refrigerator, though it will likely take experimentation to get the adjustment/reduction right.
You can also expand the levain build an extra 12 hours by adding another feeding step, and reducing the amount fed per step. If you have a strong starter, such as whole wheat or rye, it can likely (mine does) still stay strong enough in the fridge for another 24 hours without feeding.
That way, you can adjust things around your work schedule.
When I was making overnight rise bread with commercial yeast (Steve Gamelin's method), just 1/4 to 3/8 tsp of instant yeast, for 4 cups of flour, was perfect for an overnight bulk ferment.