Final Rise in Fridge….Loving It!

Final Rise in Fridge….Loving It!

So, my last two loaves, I have done the final rise in the refrigerator, and I am loving the results.  I’m not seeing as much volume develop in the banneton, but I am getting great oven spring, and the crumb ends up more open than when I do my final rise at room temp.  

 

 

Here are the particulars:

1-2-3 formula (150g starter, 300g water, 450g flour – in this case 400g KA AP, 50g KA WW + 9g salt)

Mix flour, water and starter together, then let rest for 30 minutes

Three sets of slaps/folds at 30 minute intervals

Bulk proof at room temp (67 degrees) for about four hours, volume increased to about 175%

Shape and place into banneton, then pop straight into refrigerator for about 12 hours

Remove from fridge, preheat oven at 500 degrees with stone and cast iron for steaming (about 1 hour preheat)

Remove bread from banneton, score, transfer to stone with a cup of boiling water in cast iron pan.

Add another 1/2 cup of water three times at 2 minute intervals (about half of which ends up in pan, 1/2 on oven floor)

Remove steam pan at 10 minutes, and bake at 450 for another 35 minutes.

 

The crust was quite crunchy (a bit darker than I normally do, but by no means burnt), crumb is open, and the flavor is just right for me (good sour flavor, but not overwhelmingly so.)  By far this is the best oven spring that I have achieved other than cooking my boules in a dutch oven.  This method also lends itself well to making the bread conform to my schedule, rather than the other way around.

Thanks for TFL for pointing me in this direction! 🙂

Rich

Source: Fresh Loaf