Standard sourdough bake usually requires a long refrigeration (10-14 hours) to slow down the fermentation. Following this refrigeration most recipes call for 2-3 hour proof at room temperature before baking..
Wondering if I can skip this proof and go directly from refrigerator into the (Dutch Oven) bake. Certainly easier to score and to handle a slack loaf . Might produce more steam and better rise.
Make any sense?
that’s what I do. I bulk proof till the dough shows fairly large irregular bubbles through the walls of the container (I used to wait till the dough doubled but lately, I have been letting it rise only 25-50%), divide the dough, pre-shape it without degassing, let rest for 45 minutes to an hour, doing a final shape and into the fridge for the night. The next morning, I bake right out of the fridge.
I must note though that if I feel the dough is still heavy after the final shape, i sometimes let it proof for an hour before putting it in the fridge. That part is new for me and I am still experimenting with that. My fridge is very cold and i don’t get much rise at all in there.
I haven’t had much success letting the dough proof after retarding so I stay away from that. Others will tell you differently because that works for them. You might need to do some experimenting to see what works best for you.
Much appreciated.
I used to let my dough come up to room temp after I removed it from the fridge. I did a test of direct from the fridge into a hot DO/Oven and a room temp dough into the hot DO/Oven and found that I got better results direct from the fridge. Way easier to score. I also tried direct from the fridge into a cold DO/ hot oven and that worked OK but not as well as directly into a preheated DO. I also will proof on the bench after shaping if I think the dough needs it but I tend want a less proofed dough which works better for me. I think that what I used to consider just right was really over proofed.
Al
Thanks Al, for the confirmation.
Makes sense to me. Think I'll give it a try next time I bake. Directly from fridge to hot DO. I might extend the fridge fermentation time to about 15 hours.
My last couple of bakes I have been going 36 hours in the fridge with really good results FWIW.