Taking a Break in the Process

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  • This topic has 2 replies, 2 voices, and was last updated 5 months ago by Katherine Kehrli.
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  • #14827
    Katherine Kehrli
    Keymaster

      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

      #14826
      Katherine Kehrli
      Keymaster

        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

        #14819
        Shannon Newman
        Participant

          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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