Author Topic: Retarding dough  (Read 1509 times)

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Offline msilvestro

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  • Posts: 26
Retarding dough
« on: November 13, 2009, 06:49:53 PM »
My dough has just finished a 21 hour room temp ferment (68-70 degrees). My intention was to make dough balls and proof for a few hours then use them tomorrow. The weather man has forecasted rain until Sunday am. I balled the dough into glad containers and put then in the fridge until I need them this Sunday.  My question is will the dough still proof in the fridge or does it need to come out early sunday morning and proof for 5-6 hours?

Thank you in advance



Total Formula:
Flour (100%):    1617.2 g  |  57.04 oz | 3.57 lbs
Water (58%):    937.97 g  |  33.09 oz | 2.07 lbs
Salt (2.5%):    40.43 g | 1.43 oz | 0.09 lbs | 8.42 tsp | 2.81 tbsp
Total (160.5%):   2595.6 g | 91.56 oz | 5.72 lbs | TF = N/A
Single Ball:   324.45 g | 11.44 oz | 0.72 lbs

Preferment:
Flour:    64.89 g | 2.29 oz | 0.14 lbs
Water:    64.89 g | 2.29 oz | 0.14 lbs
Total:    129.78 g | 4.58 oz | 0.29 lbs

Final Dough:
Flour:    1552.31 g | 54.76 oz | 3.42 lbs
Water:    873.08 g | 30.8 oz | 1.92 lbs
Salt:    40.43 g | 1.43 oz | 0.09 lbs | 8.42 tsp | 2.81 tbsp
Preferment:    129.78 g | 4.58 oz | 0.29 lbs
Total:    2595.6 g | 91.56 oz | 5.72 lbs  | TF = N/A


Offline Matthew

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  • Posts: 2231
Re: Retarding dough
« Reply #1 on: November 13, 2009, 09:27:34 PM »
My dough has just finished a 21 hour room temp ferment (68-70 degrees). My intention was to make dough balls and proof for a few hours then use them tomorrow. The weather man has forecasted rain until Sunday am. I balled the dough into glad containers and put then in the fridge until I need them this Sunday.  My question is will the dough still proof in the fridge or does it need to come out early sunday morning and proof for 5-6 hours?

Thank you in advance



Total Formula:
Flour (100%):    1617.2 g  |  57.04 oz | 3.57 lbs
Water (58%):    937.97 g  |  33.09 oz | 2.07 lbs
Salt (2.5%):    40.43 g | 1.43 oz | 0.09 lbs | 8.42 tsp | 2.81 tbsp
Total (160.5%):   2595.6 g | 91.56 oz | 5.72 lbs | TF = N/A
Single Ball:   324.45 g | 11.44 oz | 0.72 lbs

Preferment:
Flour:    64.89 g | 2.29 oz | 0.14 lbs
Water:    64.89 g | 2.29 oz | 0.14 lbs
Total:    129.78 g | 4.58 oz | 0.29 lbs

Final Dough:
Flour:    1552.31 g | 54.76 oz | 3.42 lbs
Water:    873.08 g | 30.8 oz | 1.92 lbs
Salt:    40.43 g | 1.43 oz | 0.09 lbs | 8.42 tsp | 2.81 tbsp
Preferment:    129.78 g | 4.58 oz | 0.29 lbs
Total:    2595.6 g | 91.56 oz | 5.72 lbs  | TF = N/A

I am assuming that you are using a starter based on the info above, if that's the case then you will likely not see any action with reference to proofing while the dough is sitting in the fridge.  If you take your dough out 4-5 hours prior to baking & let is sit at a temperature of 70-72 degrees for a second proof you will be just fine.  If I need to refrigerate my dough I usually let it sit out for about half an hour prior to refrigerating it.

Matt