Even refrigerated, some fermentation continues. You can slow time down by using the fridge, but you can't stop it. So I guess you go ahead, and either it works out OK or it ends up somewhat over-fermented.
I don't think you wait for room temperature - probably just bake straight from the fridge.
Where I come from par baking means partial baking...usually about 75%, then cooled and finished baking later...say when company comes or for holidays.
I've done par baking for holidays...it doesn't seem to be a time saving thing...but it is nice for those times one is baking a lot of different breads for a holiday party. Then you can take out of freezer or off counter and "heat up" as company is coming in.
With rye breads...I like to put it in the frig way before it is even close to 50% proof (after shaping) to avoid the problem that ryes have with starting to disintegrating from a nice shape to a lax dough. I often shape, then take out while oven is preheating...then put into oven. OR I frig the bulk...let warm up an hour or two if a large amount...shape...then proof and bake.
It's very flexible...even if time isn't. I love frig shaped doughs in bannetons. It helps new bakers that are stressing over whether the dough is under or over proofed.
I was proofing a loaf of rye and it got too late to bake. I put it in the refrigerator overnight then pulled it out today and waited until it was fully proofed then popped it in the oven. Just baked it and it looks great.
Even refrigerated, some fermentation continues. You can slow time down by using the fridge, but you can't stop it. So I guess you go ahead, and either it works out OK or it ends up somewhat over-fermented.
I don't think you wait for room temperature - probably just bake straight from the fridge.
Where I come from par baking means partial baking...usually about 75%, then cooled and finished baking later...say when company comes or for holidays.
I've done par baking for holidays...it doesn't seem to be a time saving thing...but it is nice for those times one is baking a lot of different breads for a holiday party. Then you can take out of freezer or off counter and "heat up" as company is coming in.
With rye breads...I like to put it in the frig way before it is even close to 50% proof (after shaping) to avoid the problem that ryes have with starting to disintegrating from a nice shape to a lax dough. I often shape, then take out while oven is preheating...then put into oven. OR I frig the bulk...let warm up an hour or two if a large amount...shape...then proof and bake.
It's very flexible...even if time isn't. I love frig shaped doughs in bannetons. It helps new bakers that are stressing over whether the dough is under or over proofed.
Hi All
Sorry all...shouldn’t have said par baked!
I was proofing a loaf of rye and it got too late to bake. I put it in the refrigerator overnight then pulled it out today and waited until it was fully proofed then popped it in the oven. Just baked it and it looks great.
I love proofing in the frig...it sure helps keep one from being a slave to the rise...LOL!