loaflove's blog

Hi all

When my starter peaks but I'm not ready to mix my dough yet, can I put the starter in the fridge for about 8-10 hrs then mix my dough? Will I have to bring it back to room temp before I mix? 

thanks

LL

75% hydration.  I'm getting better at handling high hydration doughs but don't like how it doesn't hold its shape well and spreads immediately after coming out of the fridge. The oven spring wasn't great either.  And to make matters worse the heavy inclusions weighed it down even more.  So next time , it's going to be max 73% hydration if there are heavy inclusions.  I find the crumb isn't much more open in 75% vs 73% maybe because the 75% needed more stretch and folds. I'd probably get better oven spring too if I did more sets.  I only do 4 sets.  

These 2 loaves started out the same shape, proofed in an oval bannetton but scored differently.

Bench resting.  Crap I forgot to put the cinnamon sugar inside.  I guess I'll just have to sprinkle it on top of the loaf before it goes into the oven. It won't be a "swirl" anymore.  I can't wait to bake this loaf.  The fermentation of the walnuts release a pretty purple hue into the dough around it.