Champlain warm, cold bulk and cold retard experime…

Details are in the following thread..http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196

I wanted to know whether a warm , cold bulk combined and then a cold retard would possibly get me a more open crumb as I noticed this with recent ciabatta and baguette bakes.

The above thread has more detail with photos and Solano was trying something similar. My conclusion is that it is another way to time a bake and make it work but result wise from a crumb point of view it compares to my normal process with warm bulk and then straight retarding. I have to say though the oven spring was great…not sure whether to do with the cold bulk or not though…

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Post Author: MNS Master