When you take it out of the fridge, do a quick preshape on the cold dough and let it sit for an hour. Then final shape it and put it in the oven at 87.26% PROOF!
Thanks! My schedule did change and managed to bake without any retard but good to know.
I'm more confident with retarding at the final proofing stage as doing so in the bulk ferment stage throws me off. But with such a long retard and doing so at the bulk ferment stage one can simply bring it back to room temperature, shape and final proof.
I wonder, apart from it fitting into your schedule, what would be the advantage of retarding in the bulk ferment stage. Final proofing stage I do for flavour and it is a bit of a failsafe when it comes to judging when it's done. But with the bulk ferment stage I'm not quite sure when it would be done and is there any difference in flavour?
Seems like a long time, but i don't know if it's too long or not.
The longest I've retarded for is 19 hours.
I'm very interested to see how it turns out if you try it.
Sorry i can't be more helpful.
When you take it out of the fridge, do a quick preshape on the cold dough and let it sit for an hour. Then final shape it and put it in the oven at 87.26% PROOF!
Should work fine. Abe
I agree. For that length of time, a shaped dough will not be able to hold up. But bulk fermenting for that long should work.
Thanks! My schedule did change and managed to bake without any retard but good to know.
I'm more confident with retarding at the final proofing stage as doing so in the bulk ferment stage throws me off. But with such a long retard and doing so at the bulk ferment stage one can simply bring it back to room temperature, shape and final proof.
I wonder, apart from it fitting into your schedule, what would be the advantage of retarding in the bulk ferment stage. Final proofing stage I do for flavour and it is a bit of a failsafe when it comes to judging when it's done. But with the bulk ferment stage I'm not quite sure when it would be done and is there any difference in flavour?