March 23, 2024 - 7:10pm
Over night dough
I was interrupted after doing 3 sets of stretch and folds and had to stop for emergency. The dough was plump,looking great so I put it the the fridge. Question is..what to do now? more stretch folds than pre shape and bake? Pre shape and bake? Suggestions please…..
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Check the dough strength. I would guess you achieved a solid bulk fermentation. Carefully try and pull a window pane. Remember the dough is cold and stiff. Dependent on your on the spot critique of the dough strength go to divide and preshpe. Again depending, I would skip any rest and go directly to the final shaping. Start the preheat and watch over the flegling artisan bread like a mother hawk. Good luck.
My earlier comment got lost somehow, sorry to say. It may be too late now, but just remove the dough, shape, proof, score, and bake as usual. The loaf will probably be easier to shape, being cold, but harder to get the seams to seal. If the dough seems slacker or stretchier than usual, just stretch it more as you shape it.
TomP
I went from fridge to leaving dough sit at room temperature for 1 hr then shaped and placed in couche for 1hr + until punch test showed ready to bake. I didn’t pre-shape cause I didn’t want to fuss too much with the dough. My loafs (8” sub/hogie) would have benefited from pre-shapng…so be it. They ain’t that pretty but tasty. I learned a lot having a better understanding of cold bulk fermentation
.Thanks for the comments
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Good work! A cold fermentation usually improves the flavor, though sometimes it brings in a bit of sourness.
The main thing about this episode is that it highlights how tolerant and flexible the bread-making process can be.
What are we putting on these bad boys for lunch?
My wife and I had a taste for thinly sliced capicola ,suppressa salami ,mortadella ,prosciutto, aged provolone,grated pecorino romano with winter lettuce, red onion and olive oil/ vinegar dressing.
Hey, cravings happen so we go all the way making certain the bread is fresh. This isn’t a frequent happening.Sorry no pics…