If your dough is happily rising in a couche and suddenly you discover that you don't have time to bake the loaf, then don't worry because there is something that you can do.
Simply take the dough from the couche, place in a plastic bag and refrigerate. You might even be able to leave the dough in the couche when you refrigerate the dough. Seal the dough carefully or it can easily dry in the fridge.
With yeasted dough, I have left the dough in the refrigerator for several days with no loss in quality. In fact the quality may have been improved by the longer fermentation.
When you do have the time to bake, take the dough from the refrigerator, allow it to warm up, rise and then bake. This should work as well for sourdough, but it might not keep as long refrigerated.
Refrigeration does not stop the fermentation and leavening process, but it does slow it down. To stop the fermentation process completely, freeze the dough. This may not work for sourdough (I'll let you know after I try it), but it does work well for yeasted dough.
Simply take the dough from the couche, place in a plastic bag and refrigerate. You might even be able to leave the dough in the couche when you refrigerate the dough. Seal the dough carefully or it can easily dry in the fridge.
With yeasted dough, I have left the dough in the refrigerator for several days with no loss in quality. In fact the quality may have been improved by the longer fermentation.
When you do have the time to bake, take the dough from the refrigerator, allow it to warm up, rise and then bake. This should work as well for sourdough, but it might not keep as long refrigerated.
Refrigeration does not stop the fermentation and leavening process, but it does slow it down. To stop the fermentation process completely, freeze the dough. This may not work for sourdough (I'll let you know after I try it), but it does work well for yeasted dough.
1 comment:
Snow storm on the way and school is canceled.....time to bake some bread!!
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