continuing education of a home baker
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Jim briarpatch.ji...@SPAMgmail.com
For anybody baking at home, a large part of it is discovering what professional bakers already know. Today I had my next lesson: Proof your dough in the refrigerator! I was working with a relatively wet dough (for Pugliese). The first benefit was that my dough had better definition, instead of expanding mostly sideways. The second benefit was that the oven spring was much greater. My loaves rose up sharply in the first five minutes of baking. The third benefit was that I didn't worry about leaving the house for awhile during the second rising. Now that I know these things, I'll never let my dough proof at room temperature again.
"Chembake" royba...@gmail.com
Jim wrote; One small step for Jim, ......one giant leap for his baking knowledge and happiness<big grin>..
"Dee Randall" deedo...@shentel.net
AND what other home bakers know -- tee hee. A newsgroup is where to discover a lot of it.
Dee
Jim briarpatch.ji...@SPAMgmail.com
Yeah. When USENET doesn't degenerate into flamewars and spam, it's a pretty good educational tool. It's taken me a long time to recover from the hippy, organic style of bread I started baking about thirty years ago. Those loaves were nearly always the heavy, whole grain type that didn't rise much. Now I amaze myself whenever I turn out a loaf that's light and airy and full of real bread taste.
"Ophelia" ophelia_cas...@yahoo.co.uk
LOL yes I remember!!!!!!! Bread now really is so much nicer:))
Gunner brewh...@pacbell.net
On Sat, 01 Oct 2005 21:06:40 -0400, Jim VERY CONFUSED NOVICE BAKER HERE......
You "proof" your dough in the fridge? By proof you mean "rise", right?
Yeast will grow in refridgerator temps???
Dick Margulis margul...@comcast.net
Baker's argot. The first rise is the "fermentation" (which happens also to be the name of the biological process that is going on); and the second rise (after forming into loaves) is the "proof." More baker's argot. When you put dough into a refrigerator, the box is no longer called a refrigerator. It's called a retarder. Why? Because it retards the rate at which the yeast respires, slowing the increase in the dough's volume. But to answer your question, yes, yeast will grow in refrigerator temps.
"Ophelia" ophelia_cas...@yahoo.co.uk
I usually do that when I bake with sourdough
"Janet Bostwick" nos...@cableone.net
yes, and yes. Good practices. . .not only is the final flavor of the bread improved, but you have the advantage of working with the dough/bread to your schedule rather than the other way around.
Janet
"Dee Randall" deedo...@shentel.net
Somehow "first rise" and "second rise" are easier to remember, but yesterday I made from a recipe from a 1976 James Beard book for rye bread, with a "third rise." Quote: a)"Cover and let rise in warm place until doubled in bulk - about 1-1/2 hours.
b)"Punch down, knead several times, return to bowl and let rise a second time, until doubled, about 1 hour.
c)"Punch down and knead several times. Shape into a loaf and place in a butter 5-cup loaf pan. Cover and let rise a third time.
Is this the way Mr. Argot (tee hee) would define the fermentations and proofs: a: 1st Fermentation b. 2nd Fermentation c. Proof Or this a: 1st Fermentaiton b: 1st Proofing c: 2nd Proofing Thanks, Dee
Dick Margulis margul...@comcast.net
Probably.
"Dee Randall" deedo...@shentel.net
Thanks.
Dick Margulis margul...@comcast.net
You're welcome.
Dee, I've seen both sequences used, as well as calling the second rise "intermediate proof." I think it mostly depends on the person doing the describing.
"barry" johnf...@optonline.net
Just to add a bit here.
I took my one ounce of Hamelman's sourodugh starter that I had saved from the last bake out of the refrigerator, where it had reposed for, oh maybe, three weeks in a sealed plastic jar.
I went through the first stage of the detmolder 3-stage (using all white bread flour) without warming things up. things went well.
I did the second stage and the concoction popped the top after about half an hour. Looks like this sourodugh will live for at least three weeks in a refrigerator without feeding.
Barry
"Del Cecchi" dcecchi.nos...@att.net
It also seems to depend on the temperature of the refrigerator. I have mine close to 32. (gotta be careful with bottled water and lettuce) and dough just sits there at that temperature.
"Janet Bostwick" nos...@cableone.net
When do you put the dough in the refrigerator? I put mine in after fermentation, shape the dough, watch it until the dough just begins to move the tiniest bit. There is enough self-generated heat in the dough at that point that it completes the rise in the refrigerator. I'm guessing that if you put the dough in directly after mixing you won't see much growth. I do that with my sourdough ball--the big one that I keep for cutting chunks of particular size for specific recipes during a week. There are changes to the dough ball during that time, and over the course of several days, the ball does grow, but very slowly.
Janet
Del Cecchi cecchinos...@us.ibm.com
The last time was my daughter made carmel rolls (sticky buns) and they were supposed to do the final rise/proof/whatever in the refrigerator.
In our refrigerator, they were still flat in the morning. Set them on the counter and after while they woke up and rose. we had them for lunch, instead of breakfast.
--
Del Cecchi "This post is my own and doesn??™t necessarily represent IBM??™s positions, strategies or opinions.???
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