I have a SD recipe that calls for a cold retard prior to a double "final proofing". Never done this before, so some easy questions:
Recipe calls for "two" final proofs (in addition to the initial pre-shaping proof) -- First, shape and proof in banneton at room temp for 1-2 hours --Then a cold retard overnight --- Finally, another proof at 85F for 2-3 hours before baking. Make sense ??
Also, how long to retard at 39F in refrig; and should dough be tightly covered during this retard ?
Gerry, that sounds like a lot of proofing.
Do you have a link to the recipe?
What book and page number is this recipe from?
Or what is the URL/web-address of the exact web page?
If was just handed down to you, written/hard copy, could you post it (in exact detail) ?
(Danny, you just barely beat me to it. GMTA.)
Found the recipe at
https://bewitchingkitchen.com/2013/03/28/sourdough-bread-with-walnuts-and-dates/
(Says that it originated with "David" at TFL, but I cannot find it here)
Here is the cause of my concern:
.... Shape as a large ball (or divide the dough in two and shape as two smaller loaves) and place in banneton. Proof at room temperature (68-70º F) for 1-2 hours. Cold retard the shaped dough overnight.
The next morning, proof the dough at 85º F for 2-3 hours. Heat the oven to 480º F. Score and bake ...
Thanks for your insights on this
The direct link was actually given at Bewitching Kitchen. But it was not super obvious.
http://www.thefreshloaf.com/node/32520/san-franciscostyle-sourdough-bread-walnuts-and-figs
Ask in a comment there, or send a private message to dmsnyder: http://www.thefreshloaf.com/user/dmsnyder
Any modifications would be by the BewitchingKitchen author, sallybr. They have a comment form there, where you could also ask.
Looks delicious. Both places.
David Synder, the author of the formula and method is a trusted and excellent baker on The Fresh Loaf. He writes from experience so you can be sure it is a known good recipe. I agree with Dave, send David a PM asking for his opinion.
Danny
Received my answer from Dave Snyder- proof at room temp before cold retard, then proof again at 85F after retard.
Seemed to work. Baked the recipe (swapped dates for figs) the other day with great success. Used 6 qt dutch oven to produce a large boule ( 10" round, 4.5" rise) loaded with fruit and nuts. Taste was wonderful!