Dear Experts,

I use a retarded proofer to store rolls and loaves overnight and to
bake them in the morning. The rolls show no different to those made
without using retarded proofer, but I have problem with the loaves.

The white loaves contains more water than it should be. It weighs
heavier than those made without using retarded proofer.

The Brown loaves is worse. Many times it cannot reach its final size
and therefore the result is not satisfactory.

I set the retarded proofer to 0 degree Celcius overnight and 30 degree
Celcius in the morning. If I proof the dough until its final size in
the retarded proofer, the dough contains a lot of water. To remove
the water inside the dough, I take the dough out of retarded proofer
when it has reached 50-75% of its final size, but still the result
contains more water than those made without using retarded proofer.

My questions a
1. Have I processed the bread using retarded proofer correctly? If
not, could someone advise me the better process and setting please?
2. Is it normal that loaf-bread made after being retarded cannot reach
the same quality as those made without being retarded?

Thank you for all your help.

Best regards,
Patrick

(Sunny Day) wrote in message . com...
Dear Experts,

I use a retarded proofer to store rolls and loaves overnight and to
bake them in the morning. The rolls show no different to those made
without using retarded proofer, but I have problem with the loaves.

The white loaves contains more water than it should be. It weighs
heavier than those made without using retarded proofer.

The Brown loaves is worse. Many times it cannot reach its final size
and therefore the result is not satisfactory.

I set the retarded proofer to 0 degree Celcius overnight and 30 degree
Celcius in the morning. If I proof the dough until its final size in
the retarded proofer, the dough contains a lot of water. To remove
the water inside the dough, I take the dough out of retarded proofer
when it has reached 50-75% of its final size, but still the result
contains more water than those made without using retarded proofer.

My questions a
1. Have I processed the bread using retarded proofer correctly? If
not, could someone advise me the better process and setting please?
2. Is it normal that loaf-bread made after being retarded cannot reach
the same quality as those made without being retarded?

Thank you for all your help.

Best regards,
Patrick

I had never had this problem with my equipment, A retarder is unique
is that the humidity is higher than the normal refrigeration condition
and so tends to make the dough more moist than similar dough plainly
refrigerated.
If the dough still looks a bit undersize why not slightly increase the
retarder temperature by a few degrees higher?
A retarder,
It may create some moisture condensation on the dough surface.
If that will be the case you can allow the proofed dough to stand for
sometime at ambient conditions before you bake it,so that the excess
condensed moisture can evaporate.
Then if the dough is still underproofed you can place it back in the
normal proofing conditions to attain the desired size before baking,

I am not familiar with your equipment but there should be an option
for adjustment if the humidity setting is very high.
Therefore your best option is to consult your equipment supplier and
check with their technical people about your problem.
Roy

(Sunny Day) wrote in message . com...
Dear Experts,

I use a retarded proofer to store rolls and loaves overnight and to
bake them in the morning. The rolls show no different to those made
without using retarded proofer, but I have problem with the loaves.

The white loaves contains more water than it should be. It weighs
heavier than those made without using retarded proofer.

The Brown loaves is worse. Many times it cannot reach its final size
and therefore the result is not satisfactory.

I set the retarded proofer to 0 degree Celcius overnight and 30 degree
Celcius in the morning. If I proof the dough until its final size in
the retarded proofer, the dough contains a lot of water. To remove
the water inside the dough, I take the dough out of retarded proofer
when it has reached 50-75% of its final size, but still the result
contains more water than those made without using retarded proofer.

My questions a
1. Have I processed the bread using retarded proofer correctly? If
not, could someone advise me the better process and setting please?
2. Is it normal that loaf-bread made after being retarded cannot reach
the same quality as those made without being retarded?

Thank you for all your help.

Best regards,
Patrick

I had never had this problem with my equipment, A retarder is unique
is that the humidity is higher than the normal refrigeration condition
and so tends to make the dough more moist than similar dough plainly
refrigerated.
If the dough still looks a bit undersize why not slightly increase the
retarder temperature by a few degrees higher?
A retarder,
It may create some moisture condensation on the dough surface.
If that will be the case you can allow the proofed dough to stand for
sometime at ambient conditions before you bake it,so that the excess
condensed moisture can evaporate.
Then if the dough is still underproofed you can place it back in the
normal proofing conditions to attain the desired size before baking,

I am not familiar with your equipment but there should be an option
for adjustment if the humidity setting is very high.
Therefore your best option is to consult your equipment supplier and
check with their technical people about your problem.
Roy