On Thu, 21 May 2009 17:11:11 -0400, Boron Elgar
> wrote:

>On Thu, 21 May 2009 15:55:48 -0400, Kenneth
> wrote:
>
>>On Thu, 21 May 2009 12:23:43 -0700 (PDT), dougcullen
> wrote:
>>
>>>hi kenneth, thanks for your response,
>>>
>>>w/o retarding, this sourdough has 2 hour bulk fermentation and a 2
>>>hour final fermentation.
>>>if i choose to retard the bulk dough, would i retard it immediately
>>>after mixing? due to other issues, the retarding time is quite long,
>>>about 20 hours.
>>>i've also considered decreasing the percentage of starter in the
>>>dough.... ?
>>>
>>>thanks,
>>>
>>>doug
>>>
>>
>>Hi Doug,
>>
>>Why are you retarding the dough at all, and why 20 hours?
>>
>>All the best,
>
>
>I retard almost every bread I make. The dough goes into the fridge for
>at least 10 hours, often more, usually with little room temp
>fermentation. It not only deepens flavor, but I think it benefits
>gluten formation, too.
>
>Ain't nuthin' like a long, cool rise for the yummies.
>
>Boron

Hi Boron,

I do think you are on to something with the gluten
comment...

I know that if I let my rustic loaves (spelt + wheat + small
amount of rye) chill out overnight, they have a chewier
crust that I love.

All the best,
--
Kenneth

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