Refrigeration temperature.
I had this problem during the baguette community bake too. However that was with a criteria 1990's refrigerator with faulty door gadgets. This is a new refrigerator that is working just perfectly. That being said controlling the proof time using refrigerator temperature only, is difficult. I have a few more colder settings I could try. However learning this equipment is a waste of time, since I am getting out of Dodge in a short couple of weeks.
My question is assuming a cool retard temp. between 42-34 degrees F. how many percentage points should I cut back on the IDY to extend the proof for two or three hours? I over slept today and baked these off, at the 12 Hours, I was shooting for. A pee pee run at 6 hrs. looked good for a ten hour proof. I forgot to reset the timer and woke at hour 11 still needing to preheat. I hope this is legible. Thanks so much!
The formula is
Flour 2029 g, Water 67% , IDY .25%, Salt 2%, barley malt syrup 1%
These amounts yield the 10 Oz. baguette size I was shooting for with a margin for error. Thank you for any help saving me time and energy experimenting.
I think, that the 1% barley malt syrup could very well be the savior of these bakes.