June 9, 2020 - 10:59am
Is it better to shape before or after the cold fermentation phase?
Im a little torn on whats better. Does it matter? Do certain breads do better pre-shaping (like boules) and certain others not do better (baguettes)? Thanks pros!
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if you tried to final shape the dough straight out of the fridge it'll never work as the dough would be too firm so you couldnt get it to the shape you wanted. You would have to let it warm up, then you risk over proofing.
Also a cold retarded shaped dough is easier to score and also contains more moisture so you get a better oven spring.