That is an ideal specimen of a sourdough dough bread. 46 Hrs. Is a long cold retard. Did you enjoy the amount of sour? After all it is your opinion on the flavor that matters most. Tell me a little bit more about your process.
How long and at what temperature was your bulk fermentation?
What temperature is your refrigerator set at?
Once again, I am impressed by your nothing short of perfect results
Thank you for the very kind comments. The 46-hour cold retard was not planned as I normally plan for 16 to 24 hours in the refrigerator but i had some company show up unexpectedly, so I had to push the bake further out than I planned.
I am not a fan of overly sour bread, that's just me and each to his own as I like to say. i am happy to say while the bread was sourer than my normal loaf, it was not unpleasantly so. It was very good and no one I shared it with complained, so I was happy with the outcome.
The bulk fermentation was 5 hours, my kitchen temps were 74F?23C. I try and watch the dough and when I have around a 30%-35% increase in volume I like to begin my pre-shape. I give the pre-shaped loaves a 15-minute rest on the countertop then shape and into the bannetons. I let them rest for another hour on the countertop to recover a bit from the shaping process and then into the refrigerator.
My refrigerator is set to 40F/4C.
I thank you again for the kind words and encouragement.
Your process is not unlike mine. Including the temperatures. It is good to know a cold retard can go that far. It also gives me an idea for an experiment.
That is an ideal specimen of a sourdough dough bread. 46 Hrs. Is a long cold retard. Did you enjoy the amount of sour? After all it is your opinion on the flavor that matters most. Tell me a little bit more about your process.
How long and at what temperature was your bulk fermentation?
What temperature is your refrigerator set at?
Once again, I am impressed by your nothing short of perfect results
Kind regards,
Will F.
Thank you for the very kind comments. The 46-hour cold retard was not planned as I normally plan for 16 to 24 hours in the refrigerator but i had some company show up unexpectedly, so I had to push the bake further out than I planned.
I am not a fan of overly sour bread, that's just me and each to his own as I like to say. i am happy to say while the bread was sourer than my normal loaf, it was not unpleasantly so. It was very good and no one I shared it with complained, so I was happy with the outcome.
The bulk fermentation was 5 hours, my kitchen temps were 74F?23C. I try and watch the dough and when I have around a 30%-35% increase in volume I like to begin my pre-shape. I give the pre-shaped loaves a 15-minute rest on the countertop then shape and into the bannetons. I let them rest for another hour on the countertop to recover a bit from the shaping process and then into the refrigerator.
My refrigerator is set to 40F/4C.
I thank you again for the kind words and encouragement.
Cheers,
Rick
Your process is not unlike mine. Including the temperatures. It is good to know a cold retard can go that far. It also gives me an idea for an experiment.