%100 sourdough Epi — cold retardation VS no cold retardation

%100 sourdough Epi — cold retardation VS no cold retardation

Submitted by MJ Sourdough on July 3, 2015 – 7:55pm.

Dear Freshloafers

Does anyone have any insight into the affect cold fridge retardation on oven spring/rising. I recently made two variations of a %100 sourdough Epi. All steps were the same (I can explain method if need be) except I set aside half the dough to retard in the fridge for over 8hr. The result was that the dough left int the fridge got a better rise. See the pictures below. big difference. Any thoughts?

 

Pic 1: No cold retardation

Pic 2: Cold retardation

Pic 3: comparison (the middle one is the non-cold retarded Epi, notice how much higher the others are)

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