Hi folks,
Long time lurker, first time poster here...I have recently plucked up the courage to try a basic Tartine sourdough using some of the tips posted on here and got some good success.
I'm now ready to vary my schedule a bit (up to now, I have mixed early afternoon, bulk risen at room temp, proven in the fridge overnight for a morning bake) so interested in trying a bulk rise in the fridge.
My questions are: how many stretch & folds would I need to do before fridge bulking if any? how long can I fridge bulk without affecting quality of the bread? do I cover my container whilst in the fridge or just leave opened? can I shape loaves straight from the fridge? so many more questions so I would love to hear about your experiences....
So i'll leave that question to someone more qualified. But I will say this... cover in the fridge. Preferably in a plastic bag.
Hi, LaidBackBakerman!
Here's what to notice while you're learning: dough strength.
Make your dough, any dough. Do your stretches and folds as you like. But notice how hard it becomes to stretch and fold your dough at some point. It'll pull all the way out of the bowl and not really stretch unless you use two hands and force it. Your first stretch goes well with the help of dough weight and gravity. Two or three stretches later, and you're struggling to get a stretch. Then let it rest for twenty minutes.
Notice how when you come back, the dough has relaxed! You can stretch it easily again! Isn't that amazing? And then, two or three stretches later, it's tightened back up again! It's mind boggling!
Noticing that, though, you can put this knowledge to work for you. A nice, tight dough is going to keep gas in the dough and give you good spring. Except if it's too tight. That's why there's a pre-shape and final shape and proof.
The point is, you have to feel the dough, know the recipe, and judge the right feel for what you're trying to accomplish.
The refrigerator largely stops fermentation and/or proofing. Not completely, but it does slow it down significantly. That's why knowing how your dough should feel and what you're shooting for is important.
There's really no "recipe" to make bread just like there's no recipe for soup or chili. Well, you CAN find a recipe and you CAN follow it but once you get going, you can whip up a soup or a chili any way you like it - when you want it and only using what's on hand. And then you have YOUR recipe!
Murph
Depends on fridge temp and dough mass. I have done bulk in the fridge in 10 kg bins and have left them in all day/night. Basically leave it in until it rises sufficiently. I suppose you could use warm water and then put the whole dough straight in the fridge. No stretch and folds are necessary, except right before preshaping.