Gurus, I am baking for a relative who has inflammatory bowel disease and for now requires a restricted diet, so bread has to be mostly white. I am planning to make the 1:2:3 with 95% KA AP and 5% rye. I've read the archives about the 1:2:3. What I need to know is if I can / should retard at the bulk or the final rise. David Synder made a comment I cannot now find about some breads being better retarded in the bulk and others in the final, but I cannot recall which.
Any tips, advice would be most appreciated.
Thank you in advance
hester
Enjoy...
http://www.sourdoughhome.com/index.php?content=retarding
link.
hester
I've been playing with 1-2-3 SD bakes and find it very forgiving. My reason for doing so has been that I want to accommodate my work day. I've found that I can get very good results by doing the following:
refresh my starter in the am,
home from work and mix at 5 pm,
perform 3-4 stretch and folds
put the bulk ferment in the fridge until next day 5 pm
out of the fridge, shape and into basket until fully proofed and bake
I'm not committed to any particular blend of flour. I've been using up little end of bags. The other day I found some multi-grain flour in the garage (my big freezer between November and March :)) that I bought before winter and mixed that up with some bread flour. Made a lovely loaf.
So I have no idea if there are rules but the bulk ferment in fridge works fine for me. Hope that helps.
This first batch I'm doing the retard in the final proof. Next batch will be retarded in the bulk phase. Just for comparison. I'm using basically 95% AP and 5% rye b/c of my relative's g.i. issues. Thanks so much for the schedule.
hester