So I've been retarding on the final proof since I have started baking. However, I've recently tried retarding in the bulk ferment stage and, but I just can't get a grasp on how the dough should feel. I'm used to shaping a nice slack dough normally around 80-90% hydration, but it feels weird shaping a slightly stiff dough due to the cold, and then it also feels weird when testing to see if the bread is ready, There is definitely a different feel to the dough in the final proof. I am just looking for any tips from anyone who does this process, as it feels like I'm a newbie all over again.
Like you I use both methods. When I do either method I pretty much surrender my senses the the clock.
With a retarded proof I haven't been able to find a way to do a poke test on cold dough with any reliable results. The bulk fermentation is a little different in the sense that there will still be a couple of hours present between the chiller and the oven. This provides some time to bring the dough back up to room temperature where sight, touch and smell begin to make sense again.
If stretch-and-folds are incorporated in the process I always complete the series before I put the bulk container in the chiller. From my experience, at a retarding temperature of 40 F., a couple of hours one way or the other isn't going to make a whole lot of difference. With that said, some formulas and ingredients are more forgiving than others.
I would suggest you experiment until you determine your own timetable on retarding both bulk and proof. The worse that can happen is that you'll have too much bread laying around, which will probably make someone happy.
Jim
Hi ! When you say that you complete the series before you put in the chiller, does it also include the bulk fermentation time they often request for eg : Stretch & Fold every 30 minutes x5. THEN LET REST to room temperature ( without touching ) for 90 more minutes before shaping . Or do you Stretch and fold. X5. Then right away put in the chiller x 12 to 16 hours until doubled up ?
Also when you take the dough out of the fridge do you leave it at room temp. For a certain period of time like 30 to 60 minutes ? Or you bake as soon as out of the chiller ? Thanks for your reply
In the case of retarding a bulk fermentation, as well as retarded proofing, the dough doesn't immediately stop developing the minute it is placed in the chiller. From the time it takes to drop the dough temperature from 75 F to 40 F, fermentation activity will still occur. Even at 40 F the bacteria and yeast are still trying to metabolize their surroundings so you need to adjust accordingly. This is why experimentation is very important.
No one of us is going to be able to tell you the specific timing because so many details come into play i.e.; the ingredients, the strength of your leavening agent, the progress of the fermentation, the time it takes your chiller to drop your dough to the desired temperature... All of this will affect the outcome.