September 1, 2023 - 7:56pm
Flour Power / Tara Jensen Method
Flour Power by Tara Jensen, published a year ago, offers interesting recipes and formulae. Tara has a unique (to me) method of placing the dough after bulk fermentation into the fridge, WITHOUT SHAPING, then after 8 to 24 hours in fridge removing to bench, then preshaping, shaping, and then a final proof at room temp before baking.
I wonder if bakers out there have used this method and if it produced a superior loaf. Planning to bake with this method this Labor Day. It's intriguing because I've often wondered whether my dough was fully proofed after removing from fridge and baking immediately.
Happy Labor Day.