- This topic has 3 replies, 3 voices, and was last updated 1 year, 6 months ago by Teresa Slattery Teresa Slattery.
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I too, was wondering how to change the timeline of baking loaves, as sometimes it isn’t convenient for me to take the entire first part of the day for making bread. I feel like I could be more productive and be able to make more loaves if I could adjust timing.
Making the classic, how long can I actually refrigerate the bulk ferment, if I mix in the morning? And how much extra time does it take after I pull it out of the fridge? Do I need to bring it to room temperature before forming the loaves?
Inquiring minds…..!!!Sharon,
Such a great question. There are a couple of opportunities for “pausing”.
1. One opportunity is during the bulk retard. You can move that process to the refrigerator after mixing and then resume the process later in the day or the next day. For the Modern you can get a 3-5 hour window of time, typically. For the Classic and the Purist a longer period, overnight.
2. Some bakers can proof in the refrigerator, this works better with the Classic and the Purist version of the formula. Bake the next day. Depending on when you place the loaves in the refrigerator.
The difference in pausing is related to the commercial yeast which is more robust and doesn’t slow as much as the natural ferment.
Hope that helps a little. Also, don’t forget about the Energy Cookie as another way to make a contribution in less time.
I know a few of our bakers have done quite a bit of experimenting with “time”. Hope they will also provide some thoughts for you.
Katherine
Sharon,
Such a great question. There are a couple of opportunities for “pausing”.
1. One opportunity is during the bulk retard. You can move that process to the refrigerator after mixing and then resume the process later in the day or the next day. For the Modern you can get a 3-5 hour window of time, typically. For the Classic and the Purist a longer period, overnight.
2. Some bakers can proof in the refrigerator, this works better with the Classic and the Purist version of the formula. Bake the next day. Depending on when you place the loaves in the refrigerator.
The difference in pausing is related to the commercial yeast which is more robust and doesn’t slow as much as the natural ferment.
Hope that helps a little. Also, don’t forget about the Energy Cookie as another way to make a contribution in less time.
I know a few of our bakers have done quite a bit of experimenting with “time”. Hope they will also provide some thoughts for you.
Katherine
Hello All,
I’d like to bake this weekend, but I feel like when I start the active time on Saturday, I am committed for 6+ hours. Are there any pause-points in the process where I can resume it later, even if that means putting in the fridge and coming back?
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