Crust problem.
 

Hello,

Yesterday I made my breads, and put one loaf in the fridge immediately
after shaping to retard for this morning. I pulled it out this
morning, let it proof for about an hour since it had already risen up
nicely in the fridge, and baked it. Usual set up, baking stone,
water in a spray bottle.

It had an unbelievable oven spring, and when I sliced into the loaf
this afternoon, I found that the oven spring was in fact crust spring
-- the crust was flying about two inches above the rest of loaf.
Cave bread. Wonderfully crumbed delicious yummy cave bread.

This is the first time I've had this happen, and the first time I've
tried holding a loaf overnight in the fridge. Should I have let it
proof longer at room temperature before I baked it? It still felt
cool to the touch when it went into the oven...

Any tips about this problem, and about managing dough in the fridge in
general would be greatly appreciated.

Thank you much,

Anna

Crust problem.
 

On 8/12/04 12:54 PM, "Anna Ault" > wrote:

> Hello,
>
> Yesterday I made my breads, and put one loaf in the fridge immediately
> after shaping to retard for this morning. I pulled it out this
> morning, let it proof for about an hour since it had already risen up
> nicely in the fridge, and baked it. Usual set up, baking stone,
> water in a spray bottle.
>
> It had an unbelievable oven spring, and when I sliced into the loaf
> this afternoon, I found that the oven spring was in fact crust spring
> -- the crust was flying about two inches above the rest of loaf.
> Cave bread. Wonderfully crumbed delicious yummy cave bread.
>
> This is the first time I've had this happen, and the first time I've
> tried holding a loaf overnight in the fridge. Should I have let it
> proof longer at room temperature before I baked it? It still felt
> cool to the touch when it went into the oven...
>
> Any tips about this problem, and about managing dough in the fridge in
> general would be greatly appreciated.
>
> Thank you much,
>
> Anna

Anna,

It's the temp differential between the loaf surface and center. Center is
cooler and cooks much slower gassing all the while into your crust area.
Best remedy is to let the dough have a longer final proof at room temp.
Even if you have to deflate it some first.

I have never been able to get most bread to bake evenly after shaping then
refrigerating. Long, thin batard shapes, well scored, are your best bet if
you need to schedule a cool/cold dough into an oven

Will


> _______________________________________________
> rec.food.sourdough mailing list
>
> http://www.otherwhen.com/mailman/lis...food.sourdough

Crust problem.
 

Anna,
when I bake bread the came out of the fridge, I usually Put the
dough in the bottom door of the oven while I preheat the oven (With
the door open its usually around 120-140F). that way your dough comes
back to room temprature much quicker, be careful cause it can get
overproofed just as fast.

Happy Baking,
Amit

Anna,
when I bake bread the came out of the fridge, I usually Put the
dough in the bottom door of the oven while I preheat the oven (With
the door open its usually around 120-140F). that way your dough comes
back to room temprature much quicker, be careful cause it can get
overproofed just as fast.

Happy Baking,
Amit

Crust problem.
 

williamwaller > wrote in message news:<mailman.4.1092338670.1141.rec.food.sourdough @mail.otherwhen.com>...

> Anna,
>
> It's the temp differential between the loaf surface and center. Center is
> cooler and cooks much slower gassing all the while into your crust area.
> Best remedy is to let the dough have a longer final proof at room temp.
> Even if you have to deflate it some first.
>
> I have never been able to get most bread to bake evenly after shaping then
> refrigerating. Long, thin batard shapes, well scored, are your best bet if
> you need to schedule a cool/cold dough into an oven
>
> Will

Yeah, I was sort of thinking it had to do with the crust being
warmer then the center of the loaf --- thank you for the confirmation
on that. I think that in the future I'll retard the dough at an
earlier stage, so it will have plenty of time to warm up, and I won't
need to worry the shape deforming. I am going to keep doing the
retard though - it was very convenient to have the bread ready to bake
in the morning, and the retarded loaf had a signifigantly nicer
flavour then its sibling loaf which I baked as usual.

Anna