I think I read somewhere that some people use the fridge to slow down
the process or possibly increase the sourness??? For those of you who
have successfully used this method at what point would you use
this..during proofing, or during the second rise, or after the dough is
formed?

Please refer me to a post or briefly explain the method.

Part of me wants to do it so that I can bake tomorrow instead of today,
and wonder if I there is an effective way to do this. I have a new
starter that had it's final refresh last night. This morning I added
flour and water and it is currently proofing.

"Trix" > wrote in message
oups.com...
>I think I read somewhere that some people use the fridge to slow down
> the process or possibly increase the sourness??? For those of you who
> have successfully used this method at what point would you use
> this..during proofing, or during the second rise, or after the dough is
> formed?
>
> Please refer me to a post or briefly explain the method.
>
> Part of me wants to do it so that I can bake tomorrow instead of today,
> and wonder if I there is an effective way to do this. I have a new
> starter that had it's final refresh last night. This morning I added
> flour and water and it is currently proofing.
>

I use this method pretty much every bake, it doesnt really make a more
sour bread, actually I think it deters off flavors that can surface in a
warm only environment. I have gone quite extreme with fridge retard (over 30
hours) and occasionally gotten a n alcohol buildup that flavored my bread
sort of like champagne, but I couldnt get it consistantly, perhaps with
better record keeping... Anyways, the main benifit I find is in making this
type of bread more convenient, I work 6 days a week (nights) and being able
to pause my bread cycle midway is works excellent for me. I go through all
the steps thru bulk fermentation, dividing, shaping, forming, and then cover
and final proof in the fridge for overnight (18 hours is recommended in
Hammelmans Bread book and seems to work well). Sometimes I let it rise a bit
before going into the fridge, sometimes I put it right in after placing in
my rising bowl, either way if its not risen enough (it continues to rise in
the fridge only much slower) it will take some warm up time before it begins
to rise again at room temp. If its risen enough right from the fridge, an
added benefit is the cold seems to keep it a bit firm and keep its shape
more than if you have to warm it up. Baking cold dough doesnt seem a
problem, I dont know the science of it. This cold retarding will also give
you the nice blistering on the crust.

hutchndi

Thank you, Hutch.

I am trying to work out the timing as I need to be out tonight until
10. I like the idea of more blistering, not sure I'd like the alcohol
taste or that it doesn't make it any more sour.

"Trix" > wrote in message
oups.com...
> Thank you, Hutch.
>
> I am trying to work out the timing as I need to be out tonight until
> 10. I like the idea of more blistering, not sure I'd like the alcohol
> taste or that it doesn't make it any more sour.
>

You wont get an alcohol taste, I was (abandoned now) experimenting with
adding something sweet like beet juice to the dough, and extra long retards.
I am not a "sour" enthusiest, but I think you will like the subtle flavor
difference, though I am not so good with words to describe it (probably one
of those throwaway wordsbakers use like "complex" when they cant think of a
better description).

hutchndi

On Thu, 9 Feb 2006 13:19:09 -0500, "hutchndi"
> wrote:

>and occasionally gotten a n alcohol buildup that flavored my bread
>sort of like champagne, but I couldnt get it consistantly, perhaps with
>better record keeping...

Howdy,

Any alcohol is gone a few minutes after the bread comes out
of the oven. That's one of the reasons there are laws on the
books in France that bread cannot be sold until a certain
delay.

All the best,
--
Kenneth

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