I have little experience with CY (IDY). How do doughs using Instant Dry Yeast handle retardation? I have a timing issue and wonder if 38F will cause the dough to act similar to sourdough or will it ferment at a much faster rate.
It retards beautifully. I usually refrigerate when the bulk ferment is about 3/4 done in the winter and 1/2 done in the summer (since the dough starts warmer, it will ferment more during the cooling phase). Note that we don't heat or cool aggressively, so my kitchen temperature varies from 60F to 85F depending on the season.
Just wait until the dough starts to show life then fold it and put it in the fridge. Hammelman recommends folding again or deflating it again after it has been in there a while.
Too late for this bake, MT. But it sounds like a good idea. I keep forgetting to degas the dough. CY is not something I am accustomed to. The concept is foreign to me.
To tell you that in my attempt that I didn't wait long enough for the dough to warm up and it sort of tore the gluten apart when I went to pre shape it and then generally rushed the whole thing and botched it.
I am beginning to think the best approach would be to place the shaped loaf into the fridge late at night and bake the next morning.
MT, that’s what I’ve been doing, “ place the shaped loaf into the fridge late at night and bake the next morning“. But dog gone it, I forget to degas because of the yeast.
It retards beautifully. I usually refrigerate when the bulk ferment is about 3/4 done in the winter and 1/2 done in the summer (since the dough starts warmer, it will ferment more during the cooling phase). Note that we don't heat or cool aggressively, so my kitchen temperature varies from 60F to 85F depending on the season.
Thanks, Beth. I didn’t want the dough to get away from me.
Dan
I usually overshoot the first really warm week of the year because its rising faster and it needs to get into the refrigerator earlier in the process.
Just wait until the dough starts to show life then fold it and put it in the fridge. Hammelman recommends folding again or deflating it again after it has been in there a while.
Too late for this bake, MT. But it sounds like a good idea. I keep forgetting to degas the dough. CY is not something I am accustomed to. The concept is foreign to me.
To tell you that in my attempt that I didn't wait long enough for the dough to warm up and it sort of tore the gluten apart when I went to pre shape it and then generally rushed the whole thing and botched it.
I am beginning to think the best approach would be to place the shaped loaf into the fridge late at night and bake the next morning.
MT, that’s what I’ve been doing, “ place the shaped loaf into the fridge late at night and bake the next morning“. But dog gone it, I forget to degas because of the yeast.