October 21, 2020 - 2:11pm
HELP! Will my dough keep overnight?
I thought I'd timed everything to perfection but...
My shaped dough went into bannetons about 4pm and then into a 3°c fridge at 5pm intended for baking first thing tomorrow morning, BUT I couldn't resist a cheeky peak just now (10pm) and they're domed nicely and springing back slowly leaving a slight indent right now.
Will they keep until 9am tomorrow in the fridge, or am I doing some late night baking tonight?
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One of the dictums is "watch the dough, not the clock."
The dough out-ranks the clock.
Give a quick knead and then it back in the fridge - should be good. Enjoy!
I know you are all waiting with baited breath so here it is and going to bed to bake first thing has paid off in spades it'd be fair to say.
Beautiful it all worked out well.
Benny
I'm glad you followed Phaz's advice and not mine.
Nice baking bell too.
Honestly, I'm sure it would have turned out great if I'd baked it there and then but an already long day and incredulous other half threatening murder if I kept her up with kitchen noises made it an easy decision in the end!
I *love* my new cloche, thanks. It's spun iron and a bit pricey but after killing two earthenware ones so far I figured it'd work out cheaper in the end if I had something droppable. Netherton Foundry, and I believe they sell stateside as well.
Beautiful loaf, D'ough.
Since you've used both the clay baker and the iron cloche, do you find the metal recovers more quickly from the dough being placed on it and thus browns the bottom faster?
Dave
I don't know how a thinner spun iron cloche would cool or reheat vs. a thicker, heavier clay one. It could be relatively similar but I think the emissivity of iron, i.e. how much it radiates heat outwards is where the real magic happens.
Aside from the thermal properties, the fact it's so much lighter and therefore much less sketchy to handle when ripping hot is a real bonus.
It's also very pretty and makes a very satisfying gong sound.
I forgot to mention that the poke test isn't accurate on cold dough, it is more accurate on warm dough. Many people leave their dough in the fridge assuming it is actually 3*c or colder for more than 24 hours without over proofing.