Hi there! Newbie here so please be gentile :)
I am working on Ken Forkish's Overnight Country Blonde but reversed my schedule. The 3-4 hour proof and baking there after will not be possible for me.
I am currently at the bulk-ferment stage. After this, would it be possible to move the shaped loaves into the fridge for an overnight proof?
Or is there a way to speed up the proof?
To note, I used a bit extra dark rye flour and a bit less whole wheat per ratio.
Thank you!
proofing overnight in the fridge should work fine. I haven't done that recipe but it works well for others. I think for high hydration breads it actually works better, firming the dough up so it doesn't flatten as much when you take it out of the bannetons.
also, baking first thing in the AM means you have fresh loaves with crispy crusts on baking day, vs baking at night and not eating until next day.
I was thinking that. Is there any recommended time frame on fridge proofing or just keep an eye on it?
Also, would there be any downside in trying a fast proof method either via the microwave method i've read about or in a slightly warm oven?
I baked my way through FWSY about 8 months ago. i found half of his info to be fantastic for new bakers, and the other half wasteful as hell lol. the overnight country blonde has become a go to that ive modified over time to suit my taste and needs. ive found his Bulk Fermentation times often dont work at all. By the time twelves hours is up you'll have an unshapeable mess. Im still a newbie myself but ive found approximately 3.5 hours to be the sweet spot for my kitchen which in general runs hot. i then shape and get them into the bannetons using a 50/50 mix of ap and rice flour. Then i bag the bannetons and put them on the bottom shelf of my fridge for 8-12 hours. Ive found it helps with scoring and makes the tricky process of transfering to the dutch ovens easier. I bake directly from the fridge. Hope this helps a lil.
watch the dough not the clock is....The fridge is your friend. Brandon is spot on.