just a quick question.
I have to start bulk fermenting my dough as i dont have enough room to retard shaped loaves as I normally do.
Im going to start testing timings but just wanted to know am i best taking retarded dough out of fridge, preshaping and bench resting loaves until they come to room temperature before shaping and proofing or, taking out and cold shaping loaves straight from fridge and leaving them to proof?...or does it make any difference?
personally makes sense to preshape and bench until dough at room temperature and then proof but im not sure...full of doubt...
advice appreciated
For my micro-bakery I basically bulk retard all my doughs. Though you can do both, I find it easier to remove the dough from the fridge two hours before shaping, and then proof the shaped loaves for only 45 - 60 minutes.
If you shape them cold, you have to proof them for a much longer time, while they take up more space in your kitchen.
Only small pieces, like rolls, I often shape cold, since they will warm up relatively fast. And Pain à l'Ancienne baguettes that are easier cut (they are not shaped) when the dough is cold, and are baked at once, without proofing.
That makes total sense - I prefer shaping slack doughs anyway so that suits. Many thanks
Only don't forget that cold bulk fermented dough needs less yeast (if you use it). My doughs are usually made with mixed leaven, to have better control over rising times.
Happy Baking,
Karin
Thanks Karin - I’m just retarding sourdough - finally got dedicated fridge so can start testing properly at 4C - I love long slow poolish and cold ferments as well but it’s the damn retarded sourdough I want to conquer