December 14, 2009 - 10:23am
Flat loaf profile
I've been baking PR's basic sourdough which calls for an overnight retard, the 4 hrs. at RT. When I put the risen boule on the peel, it always flattens out. The final bread is OJK, but I'd like a higher profile.
Would shaping againg before the bake to get it toghter result in too much degassing?
BH
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in the recipe and see how that works.
Or don't let it sit out so long at room temp. Try just two hours.
Or if you feel you should try folding it, do so right after it comes out of the fridge. See what happens! Gently folding would be alright and it warms up the dough too. Get to know your dough! Put it into the oven when there is still a little resistance to you poking it.
Mini
reshaping after the fridge and maybe a bit shorter rise time. I think I still don't have a feel for the poking thingy. Thanks, Mini!