May 16, 2024 · Temperature control of the dough is important. Fermentation pauses at around 3-4°C or lower. If your dough is too warm going into the fridge and has too much ...

May 23, 2024 · Warmer doughs ferment faster, so knowing your dough's internal temp is 78F, you can expect a much shorter/faster fermentation than if it is 68F. You will also ...

May 12, 2024 · After it doubles in volume for the first rise at room temp, put it in the fridge for a slower 2nd rise-this also improves even gas content distribution in the ...

5 days ago · It might be deflated from the stretch and folds before you baked usually, you take it straight from bowl/banneton to your dutch oven/stone or bake ware score it ...

7 days ago · Once the dough is bulk fermented you pre-shape and shape, then cold proof in the refrigerator. When the dough reaches the fridge temperature, fermentation speed ...

8 days ago · Take it out of the fridge and let it proof at room/slightly warm temp if you're wanting to make it as soon as possible since the fridge is just going to delay ...

May 22, 2024 · Generally, you do all the more vigorous handling in the first two hours of mixing your dough (lamination, folding, etc.). After the two hour point, you should ...

7 days ago · Hey guys. Il make my dough, let it RT in bulk for 2 hours, then ball. Do I need to to proof the balls for a few hours before sticking in the fridge?…

May 18, 2024 · You could put it in the oven with the light on. Doubling in size is also not always the best indicator, it depends much on the shape and tension of the dough.

7 days ago · 1.5 hour rise time (original recipe with white flour calls for 3 hour rise). I've been told that wheat bread dough should rise less time than white.