"Trix" > wrote in message
oups.com...
>I think I read somewhere that some people use the fridge to slow down
> the process or possibly increase the sourness??? For those of you who
> have successfully used this method at what point would you use
> this..during proofing, or during the second rise, or after the dough is
> formed?
>
> Please refer me to a post or briefly explain the method.
>
> Part of me wants to do it so that I can bake tomorrow instead of today,
> and wonder if I there is an effective way to do this. I have a new
> starter that had it's final refresh last night. This morning I added
> flour and water and it is currently proofing.
>

I use this method pretty much every bake, it doesnt really make a more
sour bread, actually I think it deters off flavors that can surface in a
warm only environment. I have gone quite extreme with fridge retard (over 30
hours) and occasionally gotten a n alcohol buildup that flavored my bread
sort of like champagne, but I couldnt get it consistantly, perhaps with
better record keeping... Anyways, the main benifit I find is in making this
type of bread more convenient, I work 6 days a week (nights) and being able
to pause my bread cycle midway is works excellent for me. I go through all
the steps thru bulk fermentation, dividing, shaping, forming, and then cover
and final proof in the fridge for overnight (18 hours is recommended in
Hammelmans Bread book and seems to work well). Sometimes I let it rise a bit
before going into the fridge, sometimes I put it right in after placing in
my rising bowl, either way if its not risen enough (it continues to rise in
the fridge only much slower) it will take some warm up time before it begins
to rise again at room temp. If its risen enough right from the fridge, an
added benefit is the cold seems to keep it a bit firm and keep its shape
more than if you have to warm it up. Baking cold dough doesnt seem a
problem, I dont know the science of it. This cold retarding will also give
you the nice blistering on the crust.

hutchndi